Hazelnut Toffee Zuccotto

Directions

• 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.