Recipe courtesy of Kathy Specht
X-Treme Chocolate Double-Nut Caramel Ladyfinger Torte Recipe courtesy Southern Living Magazine
- Level: Intermediate
- Total: 1 hr 40 min
- Prep: 30 min
- Inactive: 1 hr 5 min
- Cook: 5 min
- Yield: 12 servings
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.
