Ingredients
- 1 1/2 cups semisweet chocolate morsels
- 2 (3-ounce) packages ladyfingers
- 1 (13-ounce) jar hazelnut spread
- 20 individually wrapped caramel candies
- 2 1/3 cups whipping cream
- 1 1/2 cups chopped pecans
- 1/3 cup confectioners' sugar plus 2 tablespoons
- 1 (8-ounce) package cream cheese, softened
- 2 tablespoons crème de cacao
- 3 (1-ounce) semisweet chocolate baking squares
Directions
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 1/3 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 1/3 cup confectioners' sugar and cream cheese in a medium bowl at medium speed with an electric mixer until fluffy. Add crème 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.
* Home Cook
Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By catdelia_1442889
Bronx, NY
on February 23, 2010
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I made this for Christmas dinner and it was a hit. I didn't have too much trouble getting the ladyfingers to stand...one or two fell over, but that was it. And, yes, don't let them dry out!!! Had to leave out the liquor because I didn't have any, but I don't think the recipe suffered for the lack of it. I had a problem shaving the chocolate for the top and I think I just needed a really thick piece of chocolate to shave...and a sharp peeler wouldn't hurt. I loved it as did my guests and I'll definitely be making it again. Good job Kathy Specht!
By Lory_110102021
Whitehall, MI
on October 30, 2009
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Before assembling torte, place springform pan in the freezer for a few minutes. While springform pan is in the freezer, melt about 1/4 to 1/2 cup of chocolate morsels in a small dish in the microwave for about 20 to 30 seconds, remove from microwave and stir until smooth. Remove springform pan from freezer and get ready to assemble while the pan is still chilled. Dip just the tip of your lady fingers in the melted chocolate and put the chocolate covered end of the lady finger on the bottom of the springform pan and stand it against the egde of the pan. Once the melted chocolate hits the bottom of your cold pan, it will set up quickly and hold your lady fingers in place without any problem while you assemble the rest of your torte, plus it adds one more mouthful of chocolatey goodness to an already decadent dessert.
By ZellO
Miami, FL
on October 13, 2009
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The flavors are wonderful, although it is EXTREMELY rich. I had the same problem with getting the ladyfingers to stand in the springform. So my cake was rather messy looking. But at least it tasted good! However, I don't think I would make it this way again....
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