Chocolate Hazelnut Cakes With Fennel Confit

Preparation

1. Step 1

   To make the fennel confit, heat oven to 300 degrees. In a pot over high heat, combine 1½ cups sugar with 1½ cups water; bring to simmer and lower heat. Stir until sugar dissolves, about 5 minutes. Turn heat to high, bring to boil, then lower heat to simmer, until liquid has thickened, 7 minutes.

2. Step 2

   Arrange fennel pieces in small baking pan. Pour sugar syrup over them. Cut square of parchment or waxed paper to fit pan and place on fennel. Bake until fennel is soft and candied, and sugar syrup has reduced, about 2 hours.

3. Step 3

   Strain fennel, reserving it and ⅓ cup sugar syrup. Stir in Strega, if using. (Syrup and fennel can be prepared 3 days ahead.)

4. Step 4

   To prepare the chocolate sauce, put milk chocolate in large bowl. Put ½ cup plus 2 tablespoons cream and rosemary in saucepan and bring to simmer over medium heat. Turn off heat, cover pan with aluminum foil or plastic wrap, and let cream infuse for 15 minutes.

5. Step 5

   Return pan to medium heat. Stir in corn syrup and honey. Bring to simmer and stir for 2 minutes. Strain cream into bowl of chocolate; whisk until chocolate melts. Cover with plastic wrap placed on surface of sauce until ready to use (up to 2 days).

6. Step 6

   To make the fior di latte cream, simmer milk in saucepan over low heat, stirring frequently, until it is reduced by half, 20 to 25 minutes. Strain well. You will need 1¼ cups (add some unreduced milk if necessary). Return reduced milk to saucepan on stove, add vanilla pulp, and bring to a simmer.

7. Step 7

   In bowl, lightly whisk together ¼ cup granulated sugar, egg whites and cornstarch. Whisking constantly, pour a little hot milk into egg mixture, gradually adding more milk until half of it has been incorporated. Pour mixture back into saucepan. Bring to simmer, whisking constantly, and let simmer until it has thickened to a pudding consistency, about 5 minutes. Strain into a stainless steel bowl and put plastic wrap on the surface of the cream. Transfer to refrigerator for at least 20 minutes and up to 2 days.

8. Step 8

   To make the cakes, heat oven to 400 degrees. Grease 6 3-ounce rectangular molds or muffin cups.

9. Step 9

   Pulse nuts and 2 tablespoons of the confectioners' sugar in food processor until finely ground and powdery (don't overprocess). Transfer hazelnut flour to bowl and wipe out food processor.

10. Step 10

    Place semisweet chocolate in food processor and pulse until finely chopped but not ground.

11. Step 11

    Beat butter and remaining confectioners' sugar with electric mixer until light and creamy. Beat in eggs, then hazelnut flour. Sift cocoa powder over batter and mix well. Fold in chocolate pieces.

12. Step 12

    Divide batter among prepared molds. Lightly sift confectioners' sugar over each cake. Bake until centers are dry and slightly firm to the touch, 12 to 15 minutes.

13. Step 13

    Before serving, finish the fior di latte cream. In electric mixer, whip heavy cream until very thick and firm. Beat cooled pastry cream with a whisk until creamy. Fold a spoonful of whipped cream into pastry cream to lighten it. Fold in remaining whipped cream.

14. Step 14

    To serve, spoon some chocolate sauce onto serving plates. With a pastry brush, dab fennel syrup on each cake and place cake on sauce. Arrange several pieces of fennel confit next to cake. Garnish with a dollop of fior di latte cream, and sprinkle plate with fresh raspberries and additional rosemary leaves.