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1
Whisk first 7 ingredients in large bowl to blend.
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2
Stir 6 tablespoons warm water and espresso powder in small bowl until powder dissolves.
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3
Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth.
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4
Remove from heat.
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5
Whisk in oil, vanilla and espresso mixture.
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6
Cool to lukewarm.
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7
Whisk eggs, then 1 1/4 cups buttermilk and ground hazelnuts into chocolate mixture; add to dry ingredients and whisk to blend well.
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8
Preheat waffle iron to medium heat, following manufacturer's instructions.
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9
Pour about 1/2 to 3/4 cup batter (depending on size of waffle iron) into center of waffle iron; spread evenly with spatula.
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10
Close waffle iron and cook until waffle is cooked through but still soft and color on outside darkens, about 4 minutes (time will vary, depending on waffle iron).
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11
Using spatula, transfer waffle to rack.
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12
Repeat with remaining batter.
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13
(Can be prepared 6 hours ahead.
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14
Let waffles stand at room temperature.
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15
Before continuing, transfer to baking sheet and rewarm in 400F oven until crisp, about 6 minutes.)
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16
Stir liqueur into warm Fudge Sauce.
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17
Cut each waffle diagonally in half, forming triangles.
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18
Arrange 3 waffle triangles on each of 6 plates.
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19
Dust with powdered sugar.
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20
Place scoop of ice cream atop waffle triangles.
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21
Pour Fudge Sauce over waffles and ice cream.
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22
Sprinkle with toffee bits and chopped hazelnuts.
