Ingredients
- 6 large sprigs fresh rosemary
- 1 large egg white
- 1/2 cup superfine sugar
- 1 cup (2 sticks) unsalted butter, cut into small pieces
- 11 ounces semisweet or bittersweet chocolate, finely chopped
- 5 large eggs, separated
- 3 tablespoons granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 recipe Chocolate Rosemary Ganache
- 1 recipe Hazelnut Praline, (optional)
Directions
- Separate rosemary into small bunches. Beat egg white with a drop or two of water until it is very loose. Place superfine sugar in a small, shallow bowl. Lightly brush one sprig of rosemary with the egg white. Sprinkle superfine sugar over the damp bunch of rosemary; shake to remove excess. Transfer rosemary to a cooling rack to dry, at least 1 hour. Repeat until all rosemary is used; set aside sugared rosemary. (It will keep at room temperature for about 24 hours.)
- Preheat the oven to 275 degrees with two racks centered. In the top of double boiler, or in a heat-proof bowl set over simmering water, melt butter and chocolate together, stirring frequently, about 5 minutes. Set mixture aside to cool.
- In a medium bowl, lightly beat egg yolks, and stir them into the cooled chocolate mixture. Add granulated sugar, flour, and baking powder to the chocolate mixture, and stir to combine.
- In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites just until soft peaks form. Stir one-third of the egg whites into the chocolate mixture to lighten it. Fold the chocolate mixture into the remaining egg whites, just until combined. Spoon the batter into twelve 3 3/4-inch heart molds with removable bottoms. Transfer molds to a rimmed baking sheet. Bake until centers spring back when touched, about 45 minutes. Transfer molds to a wire rack, and let sit 5 minutes. Unmold cakes. (After they have cooled, if not using right away, cover cakes lightly with plastic wrap.)
- To serve, place a cake on serving plate. Pour warm ganache over it; sprinkle with praline, if using. Top with a second and then a third cake layer, drizzling each with ganache. Repeat to make 3 more servings. Sprinkle cakes with praline if desired, and garnish with sugared rosemary. Serve.
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