Caramel Chocolate Ladyfinger Torte

By michaelmeiner

Ingredients

• 1 1/2 cups chocolate chps
• 1 1/2 packages ladyfinger cookie
• 1 13 ounce jar Nutella
• 20 caramels
• 2 1/3 cups whipping cream -- divided
• 1 1/2 cups chopped pecans
• 1/3 cup powered sugar
• 8 ounces cream cheese
• 2 Tablespoons creme de cacao

Details

Servings 1

Preparation

Step 1

Melt chocolate chips.

Line a 9" springform pan with ladyfingers around the pan and also on the bottom. Spread Nutella over the bottom of the pan.

Cook caramels and 1/3 cup whipping cream in a medium saucepan over low heat, stirring constantly, until melted. Stir in pecans until coated; spoon caramel evenly over Nutella.

Beat 1/3 cup powdered sugar and cream cheese in a medium bowl at medium speed with an electric mixer until fluffy. Add creme de cacao, and beat until blended. Beat in melted chocolate chips until blended.

Beat remaining 2 cups whipping cream in a medium bowl until stiff; fold into cream cheese mixture and spoon over caramel layer.

Shave chocolate over the top and sprinkle with powdered sugar. Chill at least one hour.