Esterházy Torte (Hungarian Chocolate Hazelnut Cake)

Overview

This elegant Hungarian torte features delicate hazelnut meringue layers alternated with rich chocolate buttercream and topped with a distinctive feathered fondant pattern. Named after Prince Pál Antal Esterházy, this is one of Hungary’s most celebrated desserts.

Ingredients

For the Hazelnut Meringue Layers (6 layers):

• 8 large egg whites, room temperature
• 1 1/3 cups granulated sugar
• 2 cups hazelnuts, toasted and finely ground
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract

For the Chocolate Buttercream:

• 6 large egg yolks
• 3/4 cup granulated sugar
• 1/3 cup water
• 1 1/4 cups (2 1/2 sticks) unsalted butter, softened
• 6 oz dark chocolate (70%), melted and cooled
• 2 tablespoons cognac or rum (optional)
• 1 teaspoon vanilla extract

For the Fondant Top:

• 2 cups powdered sugar
• 3-4 tablespoons milk or water
• 1 tablespoon corn syrup or honey
• 1/2 teaspoon vanilla extract
• 2 tablespoons melted dark chocolate (for feathering)

Instructions

Prepare the Hazelnut Meringue Layers:

1. Preheat oven to 275°F (135°C). Line 3 large baking sheets with parchment paper. Draw two 9-inch circles on each sheet (you’ll bake 6 layers total).
2. Toast hazelnuts in a dry skillet for 5-7 minutes until fragrant. Cool completely, then grind finely in a food processor (don’t over-process into butter).
3. Mix ground hazelnuts with cornstarch in a small bowl.
4. Beat egg whites until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form and mixture is very thick.
5. Fold in hazelnut mixture and vanilla gently with a rubber spatula.
6. Divide mixture among the 6 circles, spreading evenly to edges with an offset spatula.
7. Bake for 45-60 minutes until layers are crisp and lightly golden. Cool completely on baking sheets.

Make the Chocolate Buttercream:

1. Heat sugar and water in a small saucepan to 240°F (115°C) – soft ball stage.
2. Beat egg yolks in a large bowl. Slowly pour hot syrup into yolks while beating continuously until mixture cools and becomes pale and thick (about 10 minutes).
3. Beat in softened butter gradually until smooth and creamy.
4. Add melted chocolate, cognac, and vanilla. Beat until well combined and fluffy.

Assemble the Torte:

1. Select the most attractive layer for the top and set aside.
2. Place one layer on serving plate. Spread with 1/5 of the buttercream.
3. Continue layering 4 more meringue layers with buttercream between each.
4. Top with final layer but don’t add buttercream to the top yet.
5. Refrigerate for at least 2 hours to set.

Make the Fondant and Finish:

1. Mix fondant ingredients until smooth. The consistency should coat the back of a spoon.
2. Spread fondant evenly over the top layer.
3. Create feather pattern: Pipe concentric circles of melted chocolate on the fondant. Using a toothpick, draw lines from center to edge, alternating directions to create the classic feathered pattern.
4. Refrigerate for at least 4 hours or overnight before serving.

Pro Tips for Success:

Meringue Layer Tips:

• Room temperature egg whites whip better
• Make sure bowl is completely clean – any fat will prevent proper whipping
• Don’t overgrind hazelnuts – they should be powdery, not paste-like
• Bake until crisp – layers should sound hollow when tapped

Buttercream Tips:

• Temperature is crucial – syrup must reach exactly 240°F
• Beat until completely cool before adding butter
• Softened butter should be room temperature, not melted
• If buttercream breaks, continue beating – it will come together

Assembly Tips:

• Chill between steps to prevent sliding
• Use a serrated knife to trim layers if needed for even stacking
• Wrap finished torte to prevent drying out

Storage and Serving:

Storage:

• Refrigerate covered for up to 5 days
• Bring to room temperature 30 minutes before serving
• Freeze (without fondant top) for up to 1 month

Serving:

• Use a sharp knife dipped in warm water for clean slices
• Wipe knife between cuts
• Serve chilled or at room temperature

Traditional Variations:

Classic Hungarian Style:

• Apricot jam between some layers
• Chopped toasted hazelnuts pressed into sides
• Cognac syrup brushed on layers

Modern Adaptations:

• Salted caramel buttercream
• Espresso added to chocolate
• Raspberry jam layers

Make-Ahead Strategy:

• Day 1: Make meringue layers, store airtight
• Day 2: Make buttercream, assemble torte
• Day 3: Add fondant, final decoration
• Serve: Day 4-5 for best flavor development

Troubleshooting:

• Meringue weeping: Oven too hot or humid day
• Buttercream too soft: Chill and re-beat
• Layers cracking: Handle gently, use as middle layers
• Fondant too thick: Add liquid 1 teaspoon at a time

Prep Time: 3-4 hours (over multiple days)
Serves: 12-16 people
Difficulty: Advanced
Best served: 24-48 hours after assembly