X-treme chocolate double-nut caramel ladyfinger torte recipe courtesy southern living magazine recipe

Step 1

Microwave chocolate morsels on high for 90 seconds or until melted, stirring at 30 second intervals; cool 5 minutes, and set aside.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Shave baking squares with a vegetable peeler evenly on top. Sprinkle evenly with 2 tablespoons confectioners' sugar. Chill 1 hour before serving.