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1
Preheat the oven to 350.
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2
Lightly oil a baking sheet.
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3
On another rimmed baking sheet, toast the hazelnuts for 8 minutes, or until fragrant and golden brown.
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4
Let them cool, then rub the hazelnuts in a kitchen towel to remove the skins.
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5
In a medium skillet, sprinkle the hazelnuts with 1/4 cup of the sugar.
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6
Cook over moderate heat, without stirring, until the sugar melts and browns, about 2 minutes.
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7
Stir to coat the hazelnuts with the caramel and scrape out onto the oiled baking sheet.
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8
Let the hazelnuts cool and harden, then break them into pieces.
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9
Reserve 10 whole hazelnuts for garnish.
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10
Transfer the rest of the nuts to a food processor and grind them to a coarse powder.
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11
In a small bowl, dissolve the instant espresso in the water.
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12
In a large, stainless steel bowl, beat the heavy cream until thickened.
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13
Add the remaining 2 tablespoons of sugar and the dissolved espresso and beat until soft peaks form.
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14
Refrigerate 1 cup of the whipped cream.
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15
Put the coffee in a large shallow bowl.
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16
Moisten 12 of the ladyfingers in the coffee, lightly dipping each side, and arrange them side by side on the bottom of a 9-inch springform pan.
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17
Break a few of the ladyfingers if necessary to completely cover the bottom of the pan.
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18
Spread one-fourth of the espresso whipped cream over the ladyfingers and sprinkle with one-fourth of the hazelnut praline.
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19
Repeat with the remaining ladyfingers, whipped cream and praline.
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20
Refrigerate the cake until firm, about 1 hour.
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21
Warm a thin knife under hot water and run it around the inside of the ring of the springform pan.
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22
Remove the ring.
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23
Using a spatula, spread the reserved 1 cup of espresso whipped cream around the top and side of the cake.
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24
Garnish with the reserved whole hazelnuts.
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25
Cut into wedges and serve.
