Bake hazelnuts in ungreased baking pan at 4~ 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
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