Chococlate Caramel Hazelnut Torte
Prep Time: 30 minutes
Total Time: 1 1/2 hours to overnight
This pretty torte freezes like a dream. Wrap securely. Thaw overnight in the fridge. Slice it cold, wiping the knife with a damp cloth in between cuts.
Directions
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 Nutella evenly over ladyfingers on bottom of pan.
Heat caramels and 1/3 cup heavy cream in a medium saucepan over medium low heat, stirring constantly, just until melted. Stir in hazelnuts until coated; spoon caramel mixture evenly over Nutella.
Beat 1/3 cup confectioners' sugar and cream cheese at medium speed with an electric mixer until fluffy. Add crème de cacao; beat until blended. Beat in melted chocolate chips until blended.
Beat remaining 2 cups heavy cream in with an electric mixer until stiff; fold into cream cheese mixture and spoon evenly over caramel layer in pan.
Top with chocolate shavings and dust with confectioners sugar. Chill at least 1 hour and up to overnight before serving.
| Yield: | serves 10-12 |
|---|
What's Needed:
½ cups semisweet chocolate chips, melted and cooled slightly
2 (3-ounce) packages ladyfingers
1 (13-ounce) jar Nutella
20 individually wrapped caramel candies
2 1/3 cups heavy cream, divided
1½ cups chopped hazelnuts
1/3 cup confectioners' sugar plus more for garnish
1 (8-ounce) package cream cheese, softened
2 tablespoons crème de cacao or coffee liqueur
Shaved semisweet chocolate baking squares for garnish
Recipe brought
to you by Amy Tobin
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