Zuccotto Ripieno

Step 1: Bake hazelnuts in ungreased baking pan at 400 degrees for 5 minutes or until skins begin to crack.

Step 2: Wrap hazelnuts in clean towel. Let stand 2 minutes then rub hazelnuts in towel to remove skins, chop.

Step 3: Return hazelnuts to baking pan.

Step 4: Bake about 8 minutes until golden brown, stirring occasionally. Cool.

Step 5: Cut 4-inch circle from cake.

Step 6: Cut remaining cake into 1-inch pieces.

Step 7: Mix together amaretto and rum and sprinkle over cake.

Step 8: Line large bowl with waxed paper.

Step 9: Butter waxed paper.

Step 10: Place cake circle on bottom of bowl.

Step 11: Line side of bowl with three-fourths of the cake pieces.

Step 12: Beat together whipping cream and powdered sugar in chilled medium bowl until stiff.

Step 13: Fold in hazelnuts, almonds and chocolate.

Step 14: Spoon filling into cake-lined bowl.

Step 15: Place remaining cake pieces on filling.

Step 16: Cover and refrigerate 2 hours.

Step 17: Invert onto serving plate.

Step 18: Remove bowl and waxed paper.

Step 19: Sprinkle with additional grated chocolate if desired.