Chocolate Sacher Cake

Preheat the oven to 350 degrees F. Lightly butter a 9-inch springform pan then set it aside.

TO MAKE THE CAKE:
In a bowl, combine the flour and baking powder, then set aside. In another bowl, using an electric mixer, beat together the butter and sugar until smooth. Beat in the egg yolks, one at a time, then beat in the chocolate. Stir in the hazelnuts and vanilla. In a clean bowl, beat the egg whites until stiff. Alternately fold the beaten whites and the flour into the batter.

Spread the batter evenly in the prepared springform pan. Bake for 1 hour, or until a toothpick comes out clean. Cool the cake on a rack.

TO PREPARE THE ICING:
In the top of a double boiler, over simmering water, melt the chocolate. In a small saucepan, heat the cream. Remove the bowl from the heat and stir the cream into the chocolate, then set aside.

When the cake is cool, using a long serrated knife, slice it horizontally into 3 layers. Remove the top 2 layers. Brush the bottom layer with some of the cherry-flavored liqueur, then spread with a third of the chocolate filling on the first layer and finally half of the cherry preserves.

Place the second layer and repeat the process with the liqueur, chocolate, and preserves. Put the remaining layer of cake on top and pour the remaining chocolate over the top. Place the cake in the refrigerator to set for 1 hour.

NOTE: To serve the cake, slice with a serrated knife that has been dipped in warm water. Wipe the blade clean between each cut.