4 white chocolate espresso torte hazelnut Recipes

sugar, water, instant espresso powder, hazelnuts, toasted , husked, high-quality white chocolate (1 to 1 1/2 inches thick ; for chocolate curls), high-quality white chocolate (such as lindt or perugina), finely chopped, water, chilled heavy whipping cream, instant espresso powder soaking syrup and ganache, kahlua or other coffee-flavored liqueur, instant espresso powder, bittersweet chocolate (do not exceed 61% cacao), chopped, dark corn syrup, heavy whipping cream, nonstick vegetable oil spray, eggs, room temperature, sugar, vanilla extract, salt, cake flour (sifted, then measured), unsalted butter, melted, cooled, powdered sugar, divided

egg yolks, sugar, strong brewed espresso, dark rum, unsweetened chocolate, melted, bittersweet chocolate, melted, unsalted butter, room temperature, unsalted butter, room temperature, unsalted butter, hazelnuts, toasted and skinned, flour, plus more for pan, sugar, egg whites, cream of tartar, egg yolks, dry marsala, sugar, dark rum, unsalted butter, room temperature, bittersweet chocolate, unsalted butter, light corn syrup

unflavored gelatin, milk, instant coffee , preferably espresso, cognac or 3 -4 tbsp brandy, to taste, egg yolks, granulated sugar, salt, heavy cream, hazelnuts, ground, superfine sugar , plus, superfine sugar, cornstarch, egg whites, cream of tartar, unsalted butter, flour, unsweetened cocoa , preferably dutch process, eggs, granulated sugar, vanilla, sugar, heavy cream, sugar, unsweetened cocoa , preferably dutch process, vanilla, semisweet chocolate, at room temperature, sugar