From "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.


  • 1 cup blanched hazelnuts
  • 5 ounces semisweet chocolate chips
  • 1 (10-ounce) pound cake
  • 6 tablespoons Frangelico
  • 2 cups heavy cream, cold
  • 3/4 cup powdered sugar
  • Whipped cream, to garnish


    Toast hazelnuts in a 400 degree oven for about 5 minutes.  (If blanched hazelnuts are not available, toast with skins on, then rub with a dry dish towel to remove; some skins may remain.)  Cool and chop.  Chop 3 ounces of chocolate chips and combine with nuts.  Set mixture aside.

    Line a 1-1/2 to 2-quart round-bottomed bowl with a damp layer of cheesecloth or with plastic wrap (spray plastic wrap with nonstick cooking spray after lining bowl).  Cut several 3/8-inch thick slices from pound cake, then halve each slice diagonally to form 2 triangles.  Moisten each triangle on 1 side with Frangelico and lightly press, dry-side down, against lining of bowl (narrow end of triangle should point down).  Cover interior of bowl with cake, filling in "holes" with smaller pieces.  Reserve uncut portion of cake.

    Melt remaining 2 ounces chocolate chips.  In a well-chilled bowl, whip cream and sugar until stiff.  Stir in reserved chocolate chip-nut mixture.  Divide whipped cream mixture and spread 1/2 evenly over entire cake surface in bowl.  Fold melted chocolate into remaining 1/2 and spoon mixture into bowl (completely fill cavity).  Level off surface of bowl contents, trimming away any protruding cake.  Slice additional pieces from remaining pound cake, moisten with Frangelico, and use, liqueur-side down, to seal off top of bowl.  Trim edges to make them round.  Cover bowl with plastic wrap and refrigerate overnight or up to 2 days.

    When ready to serve, uncover, place a flat serving dish over the top and turn upside down.  Lift off bowl and carefully remove cheesecloth.  Serve chilled, garnished with additional whipped cream if desired.

    SERVES:  6 - 8


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