Tortino Rocher Recipe

Preheat oven to 170°C (340°F). Butter and line the base of six 8–9 cm (3–3.5 in) round removable-bottom tartlet rings or mini springform pans; place on a baking sheet.

Cream the softened butter and granulated sugar in a bowl with an electric mixer on medium speed until pale and fluffy, about 2–3 minutes.

Add eggs one at a time, mixing briefly after each addition until incorporated. Stir in vanilla extract.

In a separate bowl sift together flour, cocoa powder, baking powder and salt. Fold the dry ingredients into the butter-egg mixture until just combined.

Fold in the finely ground toasted hazelnuts gently, taking care not to overmix. Batter should be thick but spreadable.

Divide batter evenly among the prepared pans (about 55–60 g batter per tartlet). Smooth tops with an offset spatula. Bake for 12–15 minutes, until the edges are set and a toothpick inserted 1 cm from center comes out with a few moist crumbs (these tortini are meant to remain slightly fudgy). Remove from oven and let cool in pans 10 minutes, then unmold and cool completely on a wire rack.

Line a small tray or baking sheet with parchment paper. Place chopped toasted hazelnuts on the sheet to be ready.

In a small heavy-bottomed saucepan over medium heat, combine 80 g granulated sugar and 15 ml water. Swirl the pan gently (do not stir) until the sugar dissolves and turns an amber caramel (watch closely to avoid burning).

Remove from heat and quickly stir in the chopped hazelnuts and 15 g butter until evenly coated. Immediately spread the caramelized hazelnut mixture thinly on the prepared parchment. Let cool and harden completely, about 15–20 minutes.

Once hardened, roughly chop or pulse the praline in a food processor to a coarse crunchy texture. Transfer to a bowl and fold in crushed feuilletine or crushed wafers to create a slightly airy crunch.

When the tortini are cool, press a thin layer (about 1 tablespoon) of the praline crunch onto the top center of each cake to adhere slightly. Chill the assembled cakes in the refrigerator for 10–15 minutes to set the layer.

Place the chopped dark chocolate in a medium heatproof bowl.

In a small saucepan, bring the heavy cream just to a simmer (do not boil). Pour the hot cream over the chopped chocolate and let sit 1–2 minutes to soften.

Whisk the cream and chocolate together until smooth and fully combined. Add the 20 g butter and optional 5 ml neutral oil, whisking until glossy. If the ganache is still too thick for coating, warm gently over a bain-marie or microwave in short bursts (5–8 seconds) until pourable but not hot.

Place a wire rack over a tray to catch drips. Remove the chilled tortini from the refrigerator. Using a spoon or small ladle, pour the warm ganache over each cake, starting in the center and letting it flow over the sides to fully coat. Use an offset spatula to smooth if necessary. Work quickly before ganache firms.

After coating, immediately press a whole toasted hazelnut into the center of each tortino and sprinkle the extra chopped hazelnuts around the base/top edge so the ganache grabs them. Lightly dust with cocoa powder if desired.

Place finished tortini in the refrigerator for 15–20 minutes to set the ganache and allow layers to meld, but serve at slightly below room temperature (take out 10–15 minutes before serving for best texture).

Store leftovers in an airtight container in the refrigerator for up to 3 days. Bring to serving temperature before eating.