X-Treme Chocolate Double-Nut Caramel Ladyfinger Torte
Recipe courtesy Southern Living Magazine |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 12 |
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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.
7. 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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