X-Treme Chocolate Double-Nut Caramel Ladyfinger Torte Recipe courtesy Southern Living Magazine

Directions

1. 1
   Microwave chocolate morsels on high for 90 seconds or until melted, stirring at 30 second intervals; cool 5 minutes, and set aside.
2. 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.
3. 3
   Reserve remaining ladyfingers for another use.
4. 4
   Spread hazelnut spread evenly over ladyfingers on bottom of pan.
5. 5
   Cook caramels and 1/3 cup whipping cream in a medium saucepan over low heat, stirring constantly, just until melted.
6. 6
   Stir in pecans until coated; spoon caramel mixture evenly over hazelnut spread.
7. 7
   Beat 1/3 cup confectioners' sugar and cream cheese in a medium bowl at medium speed with an electric mixer until fluffy.
8. 8
   Add creme de cacao; beat until blended.
9. 9
   Beat in melted morsels until blended.
10. 10
    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.
11. 11
    Shave baking squares with a vegetable peeler evenly on top.
12. 12
    Sprinkle evenly with 2 tablespoons confectioners' sugar.
13. 13
    Chill 1 hour before serving.