1 pound 2 1/2 ounces sugar
11 ounces cake flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup oil
5 ounces unsalted butter, soft
5 ounces sour cream
2 teaspoons vanilla extract
2 ounces cocoa powder
1/2 cup milk chocolate, melted
1 cup feuilletine, such as Cacao Barry
1 cup praline paste
1/2 cup macadamia nuts, toasted and coarsely chopped
1/4 teaspoon salt
Vanilla Bean Frosting, recipe follows
Caramel Almond Paper, recipe follows
1/4 cup macadamia nuts, toasted, chopped, for garnish, optional
6 ounces dark chocolate
24 whole macadamia nuts, for garnish, optional
6 ounces white chocolate
2 cups whole milk
2 vanilla beans, scraped
6 tablespoons all-purpose flour
2 cups unsalted butter
2 tablespoons vanilla extract
2 cups sugar
13 ounces sugar
8 ounces almonds, toasted, coarsely chopped
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