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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