Shelly's Recipe

AMARETTO CREAM FILLED CAKE BOMB

Category: Desserts

1 sponge cake, baked as directed
1/2 cup hazelnuts
1/4 cup amaretto and light rum
1 1/3 cups whipping cream
1/3 cup confectioners sugar
1/3 cup almonds, blanched, chopped and toasted
1 oz unsweetened chocolate, grated

Bake hazelnuts in an ungreased pan for 5 minutes or until skins begin to crack. Wrap hazelnuts in a clean towel. Let stand 2 minutes. Rub hazelnuts in towel to remove skins and chop. Return to baking pan and 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 a large bowl with waxed paper. Butter waxed paper. Place cake circle on bottom of bowl. Line side of bowl with 3/4 th of cake pieces. Beat together whipping cream and confectioners sugar in a chilled bowl until stiff. Fold in nuts and chocolate. Spoon filling into cake-lined bowl. Place remaining cake pieces on filling. Cover and refrigerate 2 hours. Invert on serving plate. Remove bowl and waxed paper. Sprinkle with additional grated chocolate, if desired.