White Chocolate Espresso Torte with Hazelnut Praline

Ingredients

  • 2/3 cup sugar
  • ¼ cup water
  • 1 ½ teaspoons instant espresso powder
  • 1 cup hazelnuts, toasted, husked
  • 1 6- to 8-ounce block high-quality white chocolate (1 to 1 ½ inches thick; for chocolate curls)
  • 12 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
  • 5 tablespoons water
  • + 16 more ingredients
    • 2 cups chilled heavy whipping cream
    • 2 ½ teaspoons instant espresso powder
    • 2/3 cup Kahlúa or other coffee-flavored liqueur
    • 4 teaspoons instant espresso powder
    • 7 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
    • 2 tablespoons dark corn syrup
    • ¾ cup heavy whipping cream
    • Nonstick vegetable oil spray
    • 4 large eggs, room temperature
    • 2/3 cup sugar
    • 3 ½ teaspoons instant espresso powder, divided
    • 1 teaspoon vanilla extract
    • 1/8 teaspoon salt
    • 1 cup sifted cake flour (sifted, then measured)
    • 2 tablespoons (¼ stick) unsalted butter, melted, cooled
    • 6 tablespoons powdered sugar, divided

1. Place sheet of foil on work surface. Bring sugar and 1/4 cup water to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Boil without stirring until syrup is deep amber, brushing down sides of pan with wet pastry brush and swirling occasionally, 7 to 8 minutes...

View full recipe at SpringPad

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