- 1 (12 oz) Loaf of pound cake
- 1/3 cup of Disaronno Amaretto
- 6 oz of bittersweet chocolate chips
- 2 cups cold heavy cream
- 1/4 cup confectioners sugar
- 1/2 tsp almond extract
- 1/2 cup sliced almonds
- non-stick cooking spray
Spray 1 1/2 quart bowl with nonstick spray, and line with plastic wrap
Cut pound cake cross-wise into 1/3 inch-thick slices. (cut each slice diagonally in half)
Line the bottom and sides of bowl with the cake triangles
Brush some of the amaretto over the cake pieces in the bowl.
Reserve the extra triangles.
Melt chocolate in a bowl in the microwave. Set aside to cool
Using an electric mixer, beat 1 cup of heavy cream in a bowl until it is thick and fluffy.
Fold whipped cream with the cooled chocolate.
Spread chocolate mousse over the cake in the bowl.
Cover and refrigerate, while making second filling.
Using the electric mixer, beat the remaining 1 cup of cream, confectioners sugar, and almond extract until peaks form.
Fold in the almonds.
Spoon the cream mixture into the center of the cake.
Arrange the remaining cake slices over the filling completely.
Cover with plastic wrap and refrigerate 3 hours.
After set, invert the cake onto a platter, remover the bowl and plastic wrap, dust with remaining confectioners sugar.