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1 1/2 cups semisweet chocolate morsels
2 (3-ounce) packages ladyfingers
1 (13-ounce) jar Nutella
20 caramels
2 1/3 cups whipping cream, divided
1 1/2 cups chopped pecans
1/3 cup confectioners sugar
1 (8-ounce) package cream cheese, softened
2 tablespoons creme de cacao
3 (1-ounce) semisweet chocolate baking squares
2 tablespoons 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 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 creme de
cacao; beat until blended. Beat in melted chips 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.

Yield: one cake.

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