Jul 14 2026
Restaurants›Rooster›Hazelnut Torte Recipe

Hazelnut Torte Recipe

Inspired by Rooster
Time2h
Serves8

flourless cake • hazelnut dacquoise • nutella buttercream pomegranate sauce • tuille cookie candied hazelnuts

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Hazelnut Dacquoise

Nutella Buttercream

Pomegranate Sauce

Tuille Cookies

Candied Hazelnuts

Method

Hazelnut Dacquoise

  1. 1

    Prepare Hazelnut Flour

    Preheat the oven to 180°C (350°F). Roast 200g of hazelnuts for about 10 minutes until golden. Let them cool, then grind into a fine powder.

  2. 2

    Whip Egg Whites

    In a clean mixing bowl, whip 4 large egg whites until they form soft peaks. Gradually add 150g of sugar, continuing to whip until stiff peaks form.

  3. 3

    Combine Mixtures

    Gently fold the ground hazelnuts and 1 tablespoon of cornstarch into the whipped egg whites until well combined.

  4. 4

    Bake Dacquoise Layers

    Spread the mixture onto a parchment-lined baking sheet in a circular shape, about 1 cm thick. Bake for 25-30 minutes until set. Let cool completely.

Nutella Buttercream

  1. 5

    Cream Butter

    In a mixing bowl, cream 250g of unsalted butter until light and fluffy.

  2. 6

    Add Nutella and Sugar

    Add 200g of Nutella and 100g of powdered sugar to the butter, mixing on low until combined, then increase speed and beat for another 2 minutes.

  3. 7

    Incorporate Heavy Cream

    Add 2 tablespoons of heavy cream to the mixture and beat until smooth and creamy.

Pomegranate Sauce

  1. 8

    Combine Ingredients

    In a saucepan, combine 250ml of pomegranate juice, 50g of sugar, and 1 tablespoon of lemon juice.

  2. 9

    Simmer Sauce

    Bring the mixture to a boil, then reduce heat and let simmer for about 15 minutes until slightly thickened. Set aside to cool.

Tuille Cookies

  1. 10

    Prepare Tuille Batter

    In a mixing bowl, whisk together 2 egg whites and 50g of sugar until combined. Gradually add 30g of all-purpose flour and 30g of melted unsalted butter, mixing until smooth.

  2. 11

    Shape and Bake Cookies

    Spoon the batter onto a parchment-lined baking sheet, spreading thinly. Bake at 180°C (350°F) for 5-7 minutes until golden brown. Let cool before shaping.

Candied Hazelnuts

  1. 12

    Prepare Candied Hazelnuts

    In a saucepan, combine 100g of hazelnuts, 50g of sugar, and 30ml of water. Cook over medium heat, stirring constantly until the sugar dissolves and becomes syrupy.

  2. 13

    Cool and Separate

    Continue cooking until the nuts are coated and the syrup has crystallized. Transfer to a baking sheet to cool and separate.

More from Rooster