Blackberries and raspberries, for garnish
Lightly toast the almonds in a small skillet. Set aside to cool.
Cut the pound cake in half, horizontally. Spread the chocolate spread on the cut side of both cake pieces. Sprinkle with toasted almonds. Then place the top half of the cake back onto the bottom half.
In a medium-sized bowl, combine the whipped cream, orange liqueur and the zest. Cut the pound cake into 1-inch slices and serve with the whipped cream, blackberries and raspberries.
Recipe courtesy of Rachael Ray