HAZELNUT TOFFEE ZUCCOTTO

Hazelnut Toffee Zuccotto image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 10

1 - loaf (10-3/4 ounces) frozen pound cake, thawed
1/3 cup(s) kahlua (coffee liqueur)
1 package(s) (8 ounces) cream cheese, softened
2/3 cup(s) powdered sugar
1 1/2 teaspoon(s) instant espresso powde
1 teaspoon(s) vanilla
2/3 cup(s) heavy whipping cream
3 - english toffee candy bars (1.4 ounces each), chopped
1/2 cup(s) chopped hazelnuts, toasted
- baking cocoa and additional confectioners' sugar

Steps:

Line a 1-1/2-qt. bowl with plastic wrap; set aside. Cut pound cake into 1/4-in. slices; set aside six slices for the top. Line bottom and sides of prepared bowl with remaining cake, trimming slices to fit snugly. Brush cake in bowl with some Kahlua. In a small bowl, beat cream cheese, confectioners' sugar, espresso powder and vanilla until blended. In another bowl, beat cream until stiff peaks form; fold into cream cheese mixture. Fold in chopped candy bars and hazelnuts. Spoon over cake.
Brush one side of reserved cake slices with remaining Kahlua; place brushed sides down over the filling, trimming slices to fit. Refrigerate, covered, 5 hours or overnight. To serve, unmold onto a serving plate. Remove bowl and plastic wrap; dust cake with cocoa and additional confectioners' sugar. Cut into wedges.