Heavenly Hazelnut Pound Cake

1. 1

   Blackberries and raspberries, for garnish

2. 2

   Lightly toast the almonds in a small skillet.

3. 3

   Set aside to cool.

4. 4

   Cut the pound cake in half, horizontally.

5. 5

   Spread the chocolate spread on the cut side of both cake pieces.

6. 6

   Sprinkle with toasted almonds.

7. 7

   Then place the top half of the cake back onto the bottom half.

8. 8

   In a medium-sized bowl, combine the whipped cream, orange liqueur and the zest.

9. 9

   Cut the pound cake into 1-inch slices and serve with the whipped cream, blackberries and raspberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.