Recipe

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• 1 sponge cake
• 1/2 cup hazelnuts
• 1/4 cup amaretto
• 1/4 cup light rum
• 1-1/3 cups whipping cream
• 1/3 cup powdered sugar
• 1/3 cup almonds blanched and chopped
• 1 oz unsweetened chocolate grated

• 1 Bake hazelnuts in ungreased baking pan at 400 for 5 minutes.
• 2 Wrap hazelnuts in clean towel then allow to stand 2 minutes.
• 3 Rub hazelnuts in towel to remove skins then chop nuts and return to baking pan.
• 4 Bake 8 minutes stirring occasionally then cool.
• 5 Cut 4 circle from cake then cut remaining cake into 1 pieces.
• 6 Mix together amaretto and rum then sprinkle over cake.
• 7 Line large bowl with waxed paper then butter waxed paper.
• 8 Place cake circle on bottom of bowl.
• 9 Line side of bowl with three fourths of the cake pieces.
• 10 Beat together whipping cream and powdered sugar in chilled medium bowl until stiff.
• 11 Fold in hazelnuts, almonds and chocolate then spoon filling into cake lined bowl.
• 12 Place remaining cake pieces on filling then cover and refrigerate 2 hours.
• 13 Invert onto serving plate then remove bowl and waxed paper.
• 14 Sprinkle with additional grated chocolate if desired.