¹/₃ cup (46 grams) all-purpose flour, unsifted

1 tablespoon cocoa powder, unsifted

¹/₂ teaspoon baking powder

6 tablespoons (85 grams) unsalted butter

170 grams semisweet chocolate, chopped

¹/₂ cup (100 grams) granulated sugar

2 large eggs

1 teaspoon vanilla extract

115 grams toasted hazelnuts, coarsely chopped to yield 1 cup

¹/₄ cup (25 grams) powdered sugar, for decoration

Adjust rack to lower third of oven and preheat oven to 350°F (175°C). Line 2-¹/₂ dozen miniature muffin cups that measure 1-¹/₂ inches by ³/₄ inch width miniature cupcake liners.

Sift the flour, cocoa powder, and baking powder on a sheet of waxed paper; set aside. In a small saucepan, melt the butter and chocolate over very low heat. Remove from heat; stir in the sugar. Pour into a 3-quart mixing bowl; set aside to cool slightly, about 5 minutes. Add the eggs and vanilla, stirring just until blended. Stir in the flour mixture, then the nuts.

Fill each paper-lined muffin cup three-quarters full. Bake in preheated oven 10 minutes only. Don’t overbake. Remove pans to wire racks to cool 5 minutes to allow cakes to firm a bit. Carefully remove cakes to other racks to cool. Sprinkle with powdered sugar before serving.

These are best eaten the same day they are baked; or freeze, in airtight sturdy plastic containers, up to 1 month.