Best Double Nut Torte Recipes

X-TREME CHOCOLATE DOUBLE-NUT CARAMEL LADYFINGER TORTE RECIPE COURTESY SOUTHERN LIVING MAGAZINE

Steps:

• Microwave chocolate morsels on high for 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 of pan 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 crème de cacao; beat until blended. Beat in melted morsels 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 before serving.

CHOCOLATE DOUBLE NUT CARAMEL LADYFINGER TORTE (NO BAKE)

Steps:

• 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.
• Delicious!

DOUBLE NUT TORTE

Steps:

• Place nuts in a food processor and grind until finely ground.
• In a bowl beat 1/2 cup of sugar and 1/4 cup of the butter until blended. Add the egg yolks, one at a time, beating well after each addition. Mix in the ground nuts, lemon juice, lemon peel and all but 2 tablespoons of the flour.
• In a deep bowl beat egg whites with a mixer on high speed until soft peeks form. Gradually beat in 1/4 cup sugar until the whites hold stiff, shiny peaks. Gently fold the whites into the yolk mixture.
• Spoon the batter into a buttered and floured 9-inch cheesecake pan with removable rim. Bake in a 350 degree oven until the torte is very lightly browned and the center feels just barely firm to the touch, about 20 to 25 minutes.
• To prepare the topping, in a medium sized pot melt remaining 1/2 cup butter over a medium heat. Add the remaining sugar, flour and nuts. Stir the mixture until bubbling. Immediately spoon the toffee topping evenly over hot torte, pushing nuts with a spoon to arrange decoratively. Return to oven and bake until nuts and topping are slightly more brown, about 15 to 20 minutes longer.
• Cool torte in the pan for 10 minutes, then run a knife inside the pan rim to release. Remove pan rim. Serve torte warm or cool.
• TIP: PAN ROASTING ALMONDS
• Spread shelled nuts in a single layer on a baking pan. Bake in a 350 degree oven, stirring often, until golden, about 15 minutes.