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

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

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

Show: Food Network ChallengeEpisode: Challenge: Southern Living Showdown

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

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  • 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!

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  • 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.

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  • 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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  • on May 05, 2009

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    This has become my signature dessert for the past couple years. Found the recipe originally in a Southern Living Mag. I work as a sous chef and made it for 50 at a wine dinner. Everyone raved over it. Great recipe. I haven't experienced any problems with the lady fingers staying up. I would advice not letting the lady fingers air out to much before putting the dish together.

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  • on December 30, 2008

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    This dessert wasn't difficult to make, looked spectacular and my friends and family almost fought over the last crumb! I substituted Kahlua for the creme de cacao because that's what I had on hand. Tasted great. For the cook who had trouble making the lady fingers stand up: try buttering the sides of your pan - it may help the lady fingers stick to the sides. I did chill the torte for about an hour before serving. All my friends are now asking for this recipe. A real keeper!

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  • on March 30, 2007

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    I made this two times in one week for family and friends. The second time I soaked the "Ladyfingers" in orande liquor. To die for. Babs, Jackson Wyoming.

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  • on September 06, 2006

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    This recipe was easy to do ..and LOOKS GREAT! A big hit

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  • on July 01, 2005

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    I loved this recipe. It was fun to make and great to eat. I had trouble with it being a little too gooey though so I put it in the freezer for a little bit.

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  • on March 28, 2005

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    Is there a secret to keeping the lady fingers standing up along the rim of the springform pan? I struggled w/this for 45 minutes. But the end product was fabulous....will make again, as long as I can get the secret to the ladyfingers.

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