• 2 oz. shelled unskinned almonds

• 2 oz. shelled whole filberts (hazelnuts)

• 1  10-12 oz pound cake

• 3 t. cognac

• 2 T. maraschino liqueur

• 2 T. cointrau

• 5 oz. semi sweet chocolate bits

• 2 cups whipping cream

• ¾ cup powdered sugar

Preheat oven to 400 degrees.  Drop almonds in boiling water and skin.  Place on baking sheet and put in oven 2 minutes to dry.  Remove and chop.  Put filberts in oven for 5 minutes.  Chop roughly. Reset oven to 250 degrees.  Get a 1 ½ qt. bowl and line it with damp cheesecloth. Cut pound cake into 3/8 inch slices.
Cut each slice on the diagonal.
Moisten each section with sprinkles of cordials and place inside bowl
with narrowest end at the bottom.  Have crust side meet non crust.  Whip cream
with sugar.  Mix in almonds, filberts, and 3 oz of chocolate chopped.  Divide in
half.  Spoon half into bowl.  Melt 2 oz. chocolate.  Fold into remaining cream.  Spoon into bowl.  Seal top of bowl with remaining cake.  Cover with plastic crap and chill for one or two days.