Name: White Chocolate Espresso Torte with Hazelnut Praline
Prep time: 4 hours
Total time: 4 hours
Yield: 8 to 10 Servings
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

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This is when you really want to go all out; the hazelnut praline takes it to a new level.

Recipe notes