White Chocolate Espresso Torte with Hazelnut Praline

Ingredients

• 12 ounces high-quality white chocolate (such as lindt or perugina), finely chopped
• blocks of white chocolate are often available at whole foods markets and can be ordered online from beryls.Com.
• ²/₃ cup sugar
• ¼ cup water
• 1 ½ teaspoons instant espresso powder
• 2 ½ teaspoons instant espresso powder soaking syrup and ganache
• ²/₃ cup kahlúa or other coffee-flavored liqueur
• + 17 more ingredients
• • 4 teaspoons instant espresso powder
  • 7 ounces bittersweet chocolate (do not exceed 61 % cacao)
  • 2 tablespoons dark corn syrup
  • ¾ cup heavy whipping cream
  • 6 tablespoons powdered sugar
  • 2 tablespoons unsalted butter
  • 1 cup cake flour
  • ¹/₈ teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 ½ teaspoons instant espresso powder
  • ²/₃ cup sugar
  • 4 large eggs
  • 1 cup hazelnuts
  • Nonstick vegetable oil spray
  • 5 tablespoons water
  • 2 cups heavy whipping cream
  • 1 6- to 8-ounce block high-quality white chocolate (1 to 1 1/2 inches thick; for chocolate curls)

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. M...

View full recipe at Epicurious