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Schwarzwalder kirschtorte (black forest cherry cake)

---------- Recipe via Meal-Master (tm) v8.03

Title: Schwarzwalder kirschtorte (black forest cherry cake)
Categories: German, Cakes, Fruits
Yield: 8 servings

------------------------------------CAKE------------------------------------
6 ea Eggs; Large
1 c Sugar
1 ts Vanilla Extract
4 oz Unsweetened BakingChocolate*
1 c Flour; Sifted

-----------------------------------SYRUP-----------------------------------
1/4 c Sugar
1/3 c ;Water
2 tb Kirsch

----------------------------------FILLING----------------------------------
1 1/2 c Confectioners' Sugar
1/3 c Butter; Unsalted
1 ea Egg Yolk; Large
2 tb Kirsch Liquer

----------------------------------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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