Ingredients

• ¼ cup light rum
• 1 1/3 cup whipping cream
• 1/3 cup powdered sugar
• 1/3 cup almonds, blanched, chopped, toasted
• 1oz unsweetened chocolate, grated

Directions

• Directions
• Bake hazelnuts in ungreased baking pan at 400 for 5 minutes or until skins begins 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 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.