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White Chocolate Espresso Torte with Hazelnut Praline


White Chocolate Espresso Torte with Hazelnut Praline Recipe

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
  • 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
Directions:
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