0.8 cup blanched slivered almonds toasted coarsely chopped
2 tablespoons grappa
0.5 cup hazelnuts husked toasted coarsely chopped
2 tablespoons cherry liqueur
2 tablespoons orange liqueur
10.8 ounce round cake
0.8 cup powdered sugar
5 ounces bittersweet chocolate chopped
8 servings cocoa powder unsweetened
2 cups whipping cream chilled
Equipment
bowl
baking sheet
sauce pan
cheesecloth
Directions
Moisten large piece of cheesecloth with water; squeeze out excess. Line 1 1/2-quart bowl with cheesecloth.
Mix liqueurs and grappa in small bowl.
Cut pound cake crosswise into 3/8-inch-thick slices.
Cut each slice diagonally in half, forming two triangles.
Lay cake triangles in single layer on baking sheet; brush with liqueur mixture. Line bottom and sides of prepared bowl with cake triangles (wet sides facing in) in sunburst pattern. Reserve extra triangles for top.
Stir 2 ounces chocolate in metal bowl set over small saucepan of simmering water until chocolate melts. Cool just to room temperature. Beat cream and powdered sugar in large bowl until firm peaks form. Fold in 3 ounces chopped chocolate and nuts.
Spread half of mixture over cake, covering completely and creating well in center. Fold cooled melted chocolate into remaining whipped cream mixture; spoon into center well of filling. Cover filling with remaining cake triangles (wet side down), trimming to fit if necessary. Cover with plastic. Chill at least 5 hours and up to 1 day.
