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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
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.