White Chocolate Espresso Torte with Hazelnut Praline
- 2/3 cup sugar
- 1/4 cup water
- 1 1/2 teaspoons instant espresso powder
- 1 cup hazelnuts, toasted, husked
- 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
- 5 tablespoons water
- 2 cups chilled heavy whipping cream
- 2 1/2 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
- 3/4 cup heavy whipping cream
- Nonstick vegetable oil spray
- 4 large eggs, room temperature
- 2/3 cup sugar
- 3 1/2 teaspoons instant espresso powder, divided
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup sifted cake flour (sifted, then measured)
- 2 tablespoons (1/4 stick) unsalted butter, melted, cooled
- 6 tablespoons powdered sugar, divided
- Produce
- Hazelnuts (1 cup)
- Cooking & Baking
- 1 6- to 8-ounce block high-quality white chocolate, high-quality (1 inches)
- Bittersweet chocolate (7 ounces)
- Cake flour (1 cup)
- Corn syrup, dark (2 tablespoons)
- Powdered sugar (6 tablespoons)
- Salt (1/8 teaspoon)
- Sugar (1 1/3 cup)
- Vanilla extract (1 teaspoon)
- Vegetable oil spray, Nonstick (1)
- White chocolate, high-quality (12 ounces)
- Drinks
- Espresso, instant powder (11 1/2 teaspoons)
- Water (9/16 cup)
- Dairy
- Butter, unsalted (2 tablespoons)
- Double creme (2 3/4 cups)
- Refrigerated
- Eggs, large (4)
- Beer, Wine & Liquor
- Kahlua or other coffee-flavored liqueur (2/3 cup)
Preparation
Read recipe preparation on bonappetit.com
Social Stats
57.1Rating
1-100
1-100
3Tweets
120Facebook
Shares
Shares
1StumbleUpon
Views
Views
2,191PinterestPins
Recipe Stats
Published December 1, 2010 (2 years ago).
11 people saved this recipe.
