X-Treme Chocolate Double Nut Caramel Ladyfinger Torte

Recipe from

Southern Living

Recipe Time

Prep: 30 Minutes
Cool: 5 Minutes
Cook: 5 Minutes
Chill: 1 Hours


1 1/2 cups NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
2 (3-ounce) packages ladyfingers
1 (13-ounce) jar hazelnut spread
20 caramels
2 1/3 cups whipping cream, divided
1 1/2 cups chopped pecans
1/3 cup DOMINO 10-X Confectioners Sugar
1 (8-ounce) package PHILADELPHIA Cream Cheese, softened
2 tablespoons crème de cacao
3 (1-ounce) semisweet chocolate baking squares
2 tablespoons DOMINO 10-X Confectioners Sugar


Microwave chocolate morsels at HIGH 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 other uses. 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.

Note: For testing purposes only, we used Nutella for hazelnut spread.

Kathy Specht, Cambria, California,

Southern Living

October 2004
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