WHITE CHOCOLATE ESPRESSO TORTE WITH HAZELNUT PRALINE
Provided by Dede Wilson
Categories Cake Coffee Microwave Mixer Chocolate Dessert Bake Christmas High Fiber Hazelnut Christmas Eve Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 28
Steps:
- For praline and chocolate curls:
- 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: Praline and chocolate curls can be made 2 days ahead. Chill separately in airtight containers.
- For mousse:
- 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: Can be made 1 day ahead. Keep chilled.
- For soaking syrup and ganache:
- 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: soaking syrup and ganache can be made 1 day ahead. Cover separately and store at room temperature.
- For cake:
- 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 to incorporate after each addition. Transfer 1 cup batter to small bowl; fold in butter. Fold batter from small bowl back into batter in large bowl just until combined; spread evenly on baking sheet.
- Bake cake until tester inserted into center comes out clean and cake begins to pull away from pan, about 18 minutes. Cool cake in pan on rack 30 minutes.
- Sift 2 tablespoons powdered sugar over cake. Cut around pan sides. Slide spatula under parchment to loosen from pan and invert cake onto work surface. Peel off parchment. Cut cake crosswise into 4 rectangles, each about 10 x 3 1/2 inches.
- Place 1 cake rectangle on platter. Brush 2 tablespoons soaking syrup over. Spread 3 tablespoons ganache over, then 1/3 of espresso mousse (about 3/4 cup). Repeat 2 more times with cake, syrup, ganache, and mousse. Top with fourth cake layer; press lightly to adhere. Spread 2/3 cup plain mousse thinly over top and sides of torte to seal, then spread remaining mousse over top and sides. DO AHEAD: can be made 1 day ahead. Tent loosely with foil and chill.
- Before serving, press praline pieces into mousse on all sides of torte. Mound white chocolate curls on top. Mix 4 tablespoons powdered sugar and 1 1/2 teaspoons espresso powder in small bowl. Sift over top of torte.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Md Rofikk
md@aol.comI'm so glad I found this recipe!
Gerald Inglesby
inglesby@gmail.comThis torte is the perfect dessert for a dinner party.
Majeed Azzomor
amajeed@hotmail.frI can't wait to share this recipe with my friends.
Justine Knispel
kjustine@yahoo.comThis torte is definitely a keeper!
John Gault
johng@gmail.comI'm going to try making this torte again with a different type of chocolate.
EDWIN CHINYAMA
edwin_chinyama24@hotmail.comI think this torte would be even better with a raspberry filling.
Isaac Menendez
m_i@yahoo.comI would recommend this recipe to someone who is looking for a challenge.
Zama Nonjabulo
z-nonjabulo10@hotmail.comOverall, I thought the torte was good, but not great.
Arthur Cutshall
cutshallarthur@yahoo.comI had some trouble getting the torte out of the pan.
Purnima Magar
p_m@aol.comThe torte was a bit too sweet for my taste.
Siam Ahamed
asiam10@hotmail.comThis was my first time making a torte and it was a success!
abdou amine
abdou-a@hotmail.frI can't wait to make this torte again!
Evenet Makukule
e.makukule8@gmail.comThis torte is perfect for a special occasion.
Aide Enriquez
enriquez-a@yahoo.comI followed the recipe exactly and the torte turned out perfectly.
Blendi B
b.b19@yahoo.comThe espresso ganache was the perfect finishing touch.
Make E Happenofficial
emake@hotmail.comI'm not a huge fan of white chocolate, but this torte changed my mind.
Babangida Muhammad Rikiji
m-babangida57@yahoo.comThis torte was a bit challenging to make, but it was definitely worth the effort.
Peer Buksh
p.b20@aol.comI love how the hazelnut praline adds a crunchy texture to the smooth and creamy white chocolate mousse.
MeAnna Sellers
meanna31@yahoo.comThis white chocolate espresso torte with hazelnut praline was an absolute delight! The combination of flavors and textures was simply exquisite.