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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |