I want to make this cake! (Recipe from FOOD magazine, Sept 2004 issue)

Hazelnut Chocolate Cake
8-10 servings

1 cup hazelnuts; 12 oz semisweet chocolate chips or semisweet baking chocolate; 1 pound cake (you may use frozen pound cake (thawed), sold in the freezer sections of large supermarkets; or use butter cake or sponge cake); 3 cups heavy cream; 1 cup powdered sugar

For the chocolate frosting:
8 oz semisweet chocolate blocks cut into small chunks; 1 cup heavy cream

Make the cake: Preheat oven to 350F. Roast hazelnuts in oven for about 5 mins. Alternately, you may also toast the hazelnuts over low heat in a nonstick pan for about 5 mins. Remove hazelnuts from over or from pan. Wrap the nuts in a clean towel and roll to remove skin. Melt chocolate in a double boiler. Set aside. Line a large round glass or stainless steel or copper bowl with plastic wrap. Slice pound cake thinly and arrange on bottom and sides of the bowl until bottom and sides are completely covered with pound cake. Whip cream in mixing bowl and add powdered sugar gradually. Whip until stiff but do not overwhip or the cream will separate. Mix the nuts with the cream. Divide cream into two, one larger than the other. Add melted chocolate into the larger cream mixture. Blend well by hand. Spread smaller cream mixture on pound cake in bowl, pushing up to sides to make hole in the middle. Pour chocolate cream mixture into the center part. Spread evenly until chocolate is leveled to the top and surface is smooth. Top with more sliced pound cake. Chill several hours in refrigerator.

Make chocolate frosting: (here nandaya na si Faye… si Russell kasi nagmamadali e) Put chocolate blocks in heatproof bowl. In a saucepan, heat heavy cream until bubbles form on the sides. Remove from heat and pour into chocolate. Cover bowl for about two minutes to allow chocolate to melt. Stir until smooth. Chill about one hour in the refrigerator to let mixture harden a little.

To assemble cake: Unmold cake by putting serving dish on top of bowl and invert bowl to release the cake. Remove plastic wrap.

Frost cake: Cover top and sides of cake with chocolate frosting. Decorate as desired.