SCHWARZWALDER KIRSCHTORTE (BLACK FOREST CHERR

      Title: SCHWARZWALDER KIRSCHTORTE (BLACK FOREST CHERR
  Categories: German, Cakes, Fruits/nuts, Desserts
       Yield: 8 Servings
  
 MMMMM----------------------------CAKE---------------------------------
       6    Eggs; Large
       1 c  Sugar
       1 ts Vanilla Extract
       4 oz Unsweetened BakingChocolate*
       1 c  Flour; Sifted
 
 MMMMM---------------------------SYRUP--------------------------------
     1/4 c  Sugar
     1/3 c  ;Water
       2 tb Kirsch
 
 MMMMM--------------------------FILLING-------------------------------
   1 1/2 c  Confectioners' Sugar
     1/3 c  Butter; Unsalted
       1    Egg Yolk; Large
       2 tb Kirsch Liquer
 
 MMMMM--------------------------TOPPING-------------------------------
       2 c  Sour Cherries; Canned, Drain
       2 tb Confectioners' Sugar
       1 c  Cream; Heavy, Whipped
       8 oz Semisweet Chocolate Bar (1)
  
   *  There should be 4 squares of chocolate and it should be melted.
   +++++++++++++++++++++++++++++++++++++++++++++++++++++++
   ++++++++++++++++++ CAKE: Beat eggs, sugar, and vanilla together until
   thick and fluffy, about 10 minutes.  Alternately fold chocolate and
   flour into the egg mixture, ending with flour.
    Pour the batter into 3 8-inch cake pans that have been well greased
   and floured.  Bake in a preheated 350 degree F. oven for 10 to 15
   minutes or until a cake tester inserted in the center comes out clean.
    Cool cakes in pans for 5 minutes; turn out on racks to cool
   completely. SYRUP: Make syrup by mixing together sugar and water and
   boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick
   the cake layers and pour syrup over all
         3    layers. FILLING: To make the butter-cream filling, beat
   together sugar and butter until well blended. Add egg yolk; beat
   until light and fluffy, about 3 to 5 minutes.  Fold in Kirsch. CAKE
   ASSEMBLY: To assemble cake, place 1 layer on a cake plate.
    Spread with butter cream filling.  Using 3/4 cup of the cherries,
   which have been patted dry, drop cherries evenly over cream. Place
   second layer on cake. Repeat. Place third layer on top. Fold 2 T
   confectioners' sugar into the whipped cream. Cover the sides and top
   of the cake with whipped cream.
    Decorate top of cake with remaining 1/2 cup cherries.
    To make chocolate curls from chocolate bar, shave (at room
   temperature) with a vegetable peeler. Refrigerate curls until ready
   to use. Press chocolate curls on sides of cake and sprinkle a few on
   the top. Chill until serving time.
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