Name: White Chocolate Espresso Torte With Hazelnut Praline
Cuisine: International
Ingredients: 2/3 cup sugar; 1/4 cup water; 1 1/2 teaspoons instant espresso powder; 1 cup hazelnuts,; , 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 soaking syrup and ganache; 2/3 cup kahlua 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; Blocks of white chocolate are often available at Whole Foods markets and can be ordered online from beryls.Com

Ingredients

2/3 cup sugar

1/4 cup water

1 1/2 teaspoons instant espresso powder

1 cup hazelnuts,

, 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 soaking syrup and ganache

Method

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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. Mix in espresso powder, then nuts. Scrape mixture onto foil; quickly spread out. Cool completely. Chop praline into small pieces. Microwave white chocolate block at 50 percent power in 10-second intervals until chocolate feels just slightly warm and is just beginning to soften (if too soft, let stand until firm enough to shave). Using vegetable peeler, shave 1- to 1 1/2-inch-wide ribbon, about 4 to 5 inches long, from block. Gently roll ribbon into loose curl (cylinder). Repeat, making 20 to 24 curls. DO AHEAD: Stir chocolate and 5 tablespoons water in metal bowl set over saucepan of barely simmering water until chocolate is smooth. Remove bowl from over water. Cool chocolate to lukewarm, stirring occasionally. Using electric mixer, beat cream in large bowl until soft peaks form. Gradually pour lukewarm chocolate over cream, folding to blend well. Transfer 2 1/2 cups mousse to another medium bowl; gently fold in espresso powder. Cover and chill both bowls of mousse until firm, at least 6 hours. DO AHEAD: Stir liqueur and espresso powder in small bowl until espresso dissolves. Place chocolate and corn syrup in medium bowl. Bring cream to boil in small saucepan; pour over chocolate and corn syrup. Stir until melted and smooth. DO AHEAD: Preheat oven to 350°F. Coat 15 x 10-inch sheet of parchment paper with nonstick spray. Line 15x10x1-inch baking sheet with prepared parchment (sides of baking sheet should not be coated). Combine eggs, sugar, 2 teaspoons espresso powder, vanilla, and salt in large bowl. Using electric mixer, beat until egg mixture is thick and fluffy and falls in ribbons when beater is lifted, 6 to 7 minutes. Sift flour over in 3 additions, folding gently just t

White Chocolate Espresso Torte With Hazelnut Praline

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