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
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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

  1. Microwave chocolate morsels on high for 90 seconds or until melted, stirring at 30 second intervals; cool 5 minutes, and set aside. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. Shave baking squares with a vegetable peeler evenly on top. Sprinkle evenly with 2 tablespoons confectioners' sugar. Chill 1 hour before serving.

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