White Chocolate Espresso Torte with Hazelnut Praline
"A fancy take on tiramisù: layers of tender, espresso-infused cake, chocolate ganache, and espresso mousse...."
INGREDIENTS
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2/3 cup sugar
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1/4 cup water
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1 1/2 teaspoons instant espresso powder
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1 cup hazelnuts, toasted, husked
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1 6- to 8-ounce block high-quality white chocolate (1 to 1 1/2 inches thick; for chocolate curls)
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12 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
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5 tablespoons water
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2 cups chilled heavy whipping cream
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2 1/2 teaspoons instant espresso powder
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2/3 cup Kahlúa or other coffee-flavored liqueur
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4 teaspoons instant espresso powder
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7 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
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2 tablespoons dark corn syrup
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3/4 cup heavy whipping cream
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Nonstick vegetable oil spray
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4 large eggs, room temperature
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2/3 cup sugar
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3 1/2 teaspoons instant espresso powder, divided
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1 teaspoon vanilla extract
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1/8 teaspoon salt
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1 cup sifted cake flour (sifted, then measured)
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2 tablespoons (1/4 stick) unsalted butter, melted, cooled
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6 tablespoons powdered sugar, divided
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