---------- 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.
  
 -----