X-Treme Chocolate Double-Nut Caramel Ladyfinger Torte Recipe courtesy Southern Living Magazine

By cirql8or

Recipe courtesy Southern Living Magazine, Signature Desserts Category Winner, Nestle Toll House Brand Winner: Kathy Specht, Cambria, California

Ingredients

• 1 12 cups semisweet chocolate morsels
• 2 (3-ounce) packages ladyfingers
• 1 (13-ounce) jar hazelnut spread
• 20 individually wrapped caramel candies
• 2 13 cups whipping cream
• 1 12 cups chopped pecans
• 13 cup confectioners' sugar plus 2 tablespoons
• 1 (8-ounce) package cream cheese, softened
• 2 tablespoons crme de cacao
• 3 (1-ounce) semisweet chocolate baking squares

Details

Servings 12
Adapted from foodnetwork.com

Preparation

Step 1

Microwave chocolate morsels on high for 90 seconds or until melted, stirring at 30 second intervals; cool 5 minutes, and set aside.

Split ladyfingers, and stand halves around edge of a 9-inch springform pan, placing rounded sides against pan; line bottom of pan with remaining halves. Reserve remaining ladyfingers for another use. Spread hazelnut spread evenly over ladyfingers on bottom of pan.

Cook caramels and 13 cup whipping cream in a medium saucepan over low heat, stirring constantly, just until melted. Stir in pecans until coated; spoon caramel mixture evenly over hazelnut spread.

Beat 13 cup confectioners' sugar and cream cheese in a medium bowl at medium speed with an electric mixer until fluffy. Add crme de cacao; beat until blended. Beat in melted morsels until blended.

Beat remaining 2 cups whipping cream in a medium bowl at medium speed with an electric mixer until stiff; fold into cream cheese mixture, and spoon evenly over caramel layer in pan.

Shave baking squares with a vegetable peeler evenly on top. Sprinkle evenly with 2 tablespoons confectioners' sugar. Chill 1 hour before serving.