X-Treme Choc Double-Nut Caramel Torte
Source of Recipe
Recipe courtesy Southern Living Magazine
List of 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 crme de cacao
3 (1-ounce) semisweet chocolate baking squaresRecipe
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 crme 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.
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