Instructions:

Preheat oven to 275 degrees. Combine butter and sugar in large bowl. Beat with electric mixer until fluffy. Add eggs one at a time, beating well after adding each egg. Combine flour, chopped hazelnuts, and baking powder. Add flour mixture to butter/sugar mixture alternately with half-and-half, beginning and ending with flour mixture. Pour into greased 9"x5"x3" loaf pan and bake for 45 minutes. Cool cake. Cut cooled cake into 10 slices. Brush each slice lightly with about 1 t of almond liqueur. Place chocolate chips in microwave-safe container and melt by microwaving on high (100 percent) power for 3 minutes, stirring halfway through cooking time. Brush slices of poundcake with melted chocolate. Let chocolate cool. To make kiwi sauce, process kiwis and vanilla in food processor until pureed; set aside. To make orange sauce, add water to cornstarch and stir until smooth. Stir into orange juice. Cook over medium heat until slightly thickened. Stir in 2 T almond liqueur. Cool. To assemble dessert, place chocolate covered poundcake slice on plate and top with fresh raspberries. Surround with a ring of kiwi sauce and then an outer ring of orange sauce. Garnish with a pansy, if desired.

(09:15)