For the crust
2 3/4 cups all-purpose flour (210g)
1/3 cup unsweetened cocoa powder
1/4 cup granulated sugar
1 pinch of salt
3/4 cup cold unsalted butter, cut into small pieces (150g)
1/3 to 1/2 cup strong brewed coffee
For the filling
500g bittersweet chocolate tablets, melted in a double boiler
3/4 cup granulated sugar
2 1/2 tablespoons unsalted butter, melted
2 1/2 tablespoons milk
3 teaspoons instant coffee powder
3 large eggs
3/4 cup chopped hazelnuts
For the crust
2 3/4 cups all-purpose flour (210g)
1/3 cup unsweetened cocoa powder
1/4 cup granulated sugar
1 pinch of salt
3/4 cup cold unsalted butter, cut into small pieces (150g)
1/3 to 1/2 cup strong brewed coffee
For the filling
500g bittersweet chocolate tablets, melted in a double boiler
3/4 cup granulated sugar
2 1/2 tablespoons unsalted butter, melted
2 1/2 tablespoons milk
3 teaspoons instant coffee powder
3 large eggs
3/4 cup chopped hazelnuts
Make the crust: in a bowl, combine flour, cocoa, sugar, and salt. Reserve
In a stand mixer or food processor, add butter and the previous mixture and beat until it resembles coarse crumbs
Gradually add coffee and mix well
Knead lightly until a cohesive dough forms
Wrap in plastic wrap or aluminum foil and refrigerate for 1 day or overnight
The next day, lightly grease 6.5 cm muffin tin cups
Cut the dough into four pieces and work with one at a time (keep the rest refrigerated), opening it into a circle 26 cm in diameter
Cut the dough into circles 7.5 cm in diameter and press each circle into greased muffin tin cups
Repeat the operation with the remaining dough. Reserve
Preheat the oven to 180°C (moderate)
Prepare the filling: in a bowl, combine melted chocolate, sugar, butter, milk, and instant coffee powder
Add eggs and beat until smooth
Add chopped hazelnuts and mix well
Place 1 tablespoon of this filling in each muffin tin cup
Place muffin tin cups on a baking sheet and bake for 20-25 minutes or until the filling is set
Remove from the oven and let cool in the muffin tin cups for 15 minutes
Carefully remove from muffin tin cups and let cool completely
Yield: 40 units.
