Make the profiteroles by melting together the margarine, water, milk , salt and sugar. Stir in the flour and cook together for 1 minute. Transfer into a bowl of an electric mixer  and gradually mix in the eggs, a little at a time to form a soft mixture. Pipe the profiteroles on baking sheets lined with non-stick paper and bake at 170°C for 20-25 minutes. Meanwhile, whip together the cream, cocoa and icing sugar to stiff peaks. Sandwich the 4 sponges together using the homemade jam and chocolate cream in layers. Seal the outside with a layer of cream coating it in a `naked` finish. Melt the chocolate and pour half over the cake, dripping over the edge decoratively. Fill the profiteroles with the remaining cream and dip in the remaining chocolate. Sprinkle with the crushed hazelnuts and place on top of the cake, stacking on top of each other.  Fill any spaces with meringue kisses and allow to set.