---------- 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,
       1 oz Unsweetened chocolate;
   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 golde