---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Amaretto Cream Filled Cake (Zuccotto Ripieno
 Categories: Italian, Cakes
      Yield: 6 servings
 
      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.
 
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