Black Forest Cherry Cake # 2

---------- Recipe via Meal-Master (tm) v8.05

Title: Black Forest Cherry Cake # 2
Categories: Cakes, Chocolate
Yield: 8 servings

Cake:
6 Eggs; large
1 c Sugar
1 ts Vanilla extract
4 oz Unsweetened baking chocolate
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 Unsalted butter
1 lg Egg yolk
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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