Instructions: Note: You will need twelve 3 3/4-inch heart molds or tart pans with removable bottoms to make individual chocolate cakes.

For the Chocolate-Rosemary Ganache: Place chocolate in a medium heat-proof bowl. Warm cream with rosemary in small saucepan over low heat. Bring just to a boil. Strain cream over chocolate. Cover bowl tightly with foil; let sit about 5 minutes. Stir to melt all chocolate. To warm ganache, place bowl over small pan of warm water to keep chocolate thin enough to spoon. (Do not keep chocolate over boiling hot water, or it may break and look as if it has separated.) The ganache may be made 1 day ahead and rewarmed in the microwave. Or place in a heat-proof bowl, or the top of a double boiler, over an inch of simmering water. (Makes 1 1/2 cups)

For the Hazelnut Praline: Heat oven to 350 degrees with rack in center. Spread nuts on a rimmed baking sheet, and toast them in the oven until they are fragrant, about 8 minutes. Transfer nuts to a clean kitchen towel, and rub nuts in towel vigorously between your hands to remove the brown skins.

Lightly brush an 8- by 12-inch rimmed baking pan with the oil. Spread the peeled nuts in the pan. In a medium saucepan, combine sugar and lemon juice. Cook over medium heat, brushing down sides of pan with a damp pastry brush to remove any sugar crystals that may form, until mixture is amber, about 9 minutes; do not stir. Pan may be swirled gently about halfway through to incorporate any uncooked sugar. Pour directly over nuts to create a thin layer. Set aside to cool, at least 30 minutes.

Place half the praline in food processor; process until the praline is very fine with no sharp pieces. Cut the remaining praline into small pieces for decoration. Praline may be made up to 1 week ahead and kept in an airtight container, at room temperature.

Note: Store any leftover praline in an airtight container. Dont let pieces overlap much or they will stick together. Keep at room temperature for up to one week; use as a topping for desserts.

Separate rosemary into small bunches. Beat the egg white with a drop or two of water until it is very loose. Place the sugar in a small, shallow bowl. Lightly brush one sprig of rosemary with the egg white. Sprinkle the 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.)

Heat oven to 275 degrees with two racks. In a heat-proof bowl, or the top of a double boiler, over an inch of simmering water, melt the butter and chocolate together, stirring frequently, about 5 minutes. Set mixture aside to cool. Lightly beat the egg yolks, and stir them into the cooled chocolate mixture. Add the sugar, flour, and baking powder to the chocolate mixture, and stir to combine.

In 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 baking sheet. Bake until centers spring back when touched, about 45 minutes. Transfer molds to a cooling 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.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.