Amaretto cream filled cake (zuccotto ripieno

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 oz Unsweetened chocolate;
           - 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.