White Chocolate Espresso Torte with Hazelnut Praline Recipe | Epicurious

Ingredients

• 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 soaking syrup and ganache
• 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
• 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