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

Total Time:
1 hr 40 min
30 min
1 hr 5 min
5 min

12 servings

  • 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
  • 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 Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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