1 Sponge Cake 1/3 c Powdered sugar
1/2 c Hazelnuts 1/3 c Almonds; blanched,
1/4 c Amaretto – chopped, toasted
1/4 c Light rum 1 oz Unsweetened chocolate;
1 1/3 c Whipping cream – grated
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-inch circle from cake. Cut
remaining cake into 1-inch pieces. Mix together amaretto and rum and
sprinkle over cake. Line large bowl with waxed paper. Butter waxed
paper. Place cake circle on bottom of bowl. Line side of bowl with
three-fourths of the cake pieces. Beat together whipping cream and
powdered sugar in chilled medium bowl until stiff. Fold in hazelnuts,
almonds and chocolate. Spoon filling into cake-lined bowl. Place
remaining cake pieces on filling. Cover and refrigerate 2 hours.
Invert onto serving plate. Remove bowl and waxed paper. Sprinkle with
additional grated chocolate if desired.