White Chocolate Espresso Torte with Hazelnut Praline

White Chocolate Espresso Torte with Hazelnut Praline
Photo by Patricia Heal

Ingredients

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

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

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