Recipe: Zuccotto Cake

Maybe this is close...or could be adapted.

ZUCCOTTO CAKE

1 pound cake
cheesecloth
2 c. heavy cream
3 oz. slivered almonds,
chopped
3 oz. hazel nuts, Brazil nuts
or whatever, chopped
5 oz. semi-sweet chocolate
bits, chopped
1 to 2 oz. Amaretto
1 to 2 oz. Frangelico or other
liqueur
2 Tbsp. Amaretto
3/4 c. powdered sugar

Cut pound cake into 3/8-inch slabs lengthwise, then
diagonally into triangles. Line 1 1/2-quart mixing bowl with
cheesecloth. Use eye dropper and drip Amaretto and other
liqueur onto cake triangle, then line bowl with cake, liqueur
side down. Repeat the Amaretto and liqueur onto cake. When
placing cake in bowl, put crust side next to uncrusted side of
cake. This makes striped design when it is unmolded. When
entire bowl is lined, trim crust that is over top of bowl. In
another bowl, whip 2 cups heavy cream until stiff, then mix
nuts, powdered sugar, 2 tablespoons Amaretto and 3 ounces
chopped chocolate; stir to mix evenly, then divide in half.
Spoon half of cream mixture into cake mold, leaving rounded
cavity in middle.
Melt remaining 2 ounces chocolate and combine with other
cream mixture. Add to mold; cover bottom with remaining cake.
Sprinkle with liqueur and freeze until ready to serve. Serves
10 to 12.