Chocolate Double Nut Caramel Ladyfinger Torte (No Bake)


1 1/2 cups semi-sweet chocolate chips
2 (3 ounce) packages ladyfingers
1 (13 ounce) jar nutella, hazelnut spread
20 caramels, wrapped
1/3 cup whipping cream (unwhipped)
1 1/2 cups chopped pecans
1/3 cup confectioners' sugar (for a sweeter taste use 1/2 cup)
1 (8 ounce) package cream cheese, softened
2 tablespoons Creme de Cacao (can add a tablespoon more)
2 cups whipping cream (unwhipped)
3 (1 ounce) semi-sweet chocolate baking squares
3 tablespoons confectioners' sugar (or to taste)


Prepare a 9-inch springform baking pan.
Microwave chocolate chips on HIGH until melted, stirring every 30 seconds; cool 5 minutes and set aside.
Split the ladyfingers, then stand the halves around the edges of the 9-inch springform pan (placing the rounded sides of ladyfingers against the pan).
Line the bottom of the pan with the remaining ladyfingers (reserving any remaining ones for other uses).
Spread the Nutella spread evenly over the ladyfingers on the bottom of the pan.
Cook the caramels and 1/3 cup whipping cream in a medium heavy saucepan over low heat, stirring constantly JUST until melted; remove from heat and stir in chopped pecans until coated.
Spoon the caramel/nut mixture evenly over the Nutella spread in the pan.
In a medium bowl beat 1/3 cup confectioners sugar with softened cream cheese at medium speed with an electric mixer until fluffy about 4 minutes) then add in the Creme de Cacao; beat until blended, then add in the melted chocolate chips.
Beat the remaining 2 cups whipping cream in a medium bowl with an electric mixer until stiff; fold into the cream cheese mixture, then spoon evenly over the caramel mixture in the pan.
Shave the baking squares using a veggie peeler evenly on top, then sprinkle with about 3 tablespoons confectioners sugar (or to taste).
Chill for 3 hours before serving.