1 cup granulated sugar
¼ cup water
4-ounces semi-sweet chocolate, grated
¹/₃ cup butter
8 eggs, separated
1 ¾ cups ground hazelnuts
2 tablespoons fine bread crumbs

FILLING:
1 cup granulated sugar
¼ cup cornstarch
2 eggs
1 cup milk
½ cup peach preserves
¼ cup peach schnapps liqueur

In a saucepan combine the sugar and water. Boil until sugar dissolves. Remove from heat and stir in chocolate. Cool. In a large mixing bowl cream the butter until light and pale. Beat in the egg yolks, one at a time. Be sure each is incorporated before the next addition. Slowly beat in half the chocolate. Then alternate with half the hazelnuts, the remaining chocolate, hazelnuts and crumbs. In a small bowl whip the egg whites stiff. Wire a wire whisk, gently fold whites into batter. Pour into a 10-inch buttered spring form pan. Bake in a preheated 350-degree oven for 35 to 40 minutes. Cool 15 minutes; transfer to cooling rack. Cool for 2 to 3 hours. With sharp knife, cut cake horizontally in half. Blend the sugar, cornstarch and eggs in a double boiler. Stir in the milk, peach preserves and schnapps. Cook slowly until very thick. Cool. Spread between and on top of cake layers. Arrange the peach slices on top of cake. Glaze with heated preserves. Chill one hour before serving. Serves 12.