Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    sponge cake
     1/2  cup           hazelnuts
     1/4  cup           amaretto
     1/4  cup           light rum
   1 1/3  cups          whipping cream
     1/3  cup           powdered sugar
     1/3  cup           almonds; blanched -- chopped, toasted
   1      ounce         unsweetened chocolate -- grated

Preparation:

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.