Ingredients

1 sponge cake
1/2 C. hazelnuts
1/4 C. Amaretto
1/4 C. light rum
1 1/3 C. whipping cream
1/3 C. powdered sugar
1/3 C. almonds; blanched chopped, toasted
1 ounces unsweetened chocolate grated

Cooking Instructions

Bake hazelnuts in ungreased baking pan at 400 for 5 minutes or until skins begin to crack. Wrap hazelnuts in clean towel. Let stand 2 minutes. Rub hazelnuts in towel to remove skins. Chop hazelnuts. Return to baking pan. Bake about 8 minutes until golden brown, stirring occasionally. Cool. Cut 4 inches circle from cake. Cut remaining cake into 1 in pieces. Mix together Amaretto and rum plus sprinkle over cake. Line large bowl with wax paper. Butter wax paper. Place cake circle on bottom of bowl. Line side of bowl with 3/4 of cake pieces. Beat together whipping cream plus powdered sugar in chilled medium bowl until stiff. Fold in hazelnuts, almonds plus chocolate. Spoon filling into cake-lined bowl. Place remaining cake pieces on filling. Cover plus refrigerate 2 hours. Invert onto serving plate. Remove bowl plus wax paper. Sprinkle with additional grated chocolate if desired.
 
 
I have said these things to you, that in me you may have peace.?In the world you will have tribulation. But take heart;?I have overcome the world.(John 16:33)