---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Black Forest Cake Part 1
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
  
            For the cake:
       6 oz Bittersweet chocolate
            -- cut into bits
       6 tb Unsalted butter
       1 ts Vanilla extract
       1 c  Water
       6 lg Eggs; room temp
       1 c  Sugar
       1 c  Cake flour
     1/2 ts Salt
            For the filling:
       2 lb Canned sour cherries
            -- drain, reserving the
            -juice
       1 c  Sugar
       5 ts Cornstarch
       2 tb Kirsch
            For the syrup:
     1/2 c  Sugar
     1/2 c  Water
       1 c  Kirsch
            Whipped cream topping:
            -- envelope unflavored
            -gelatin
       3 tb Kirsch
       3 c  Well-chilled heavy cream
     1/3 c  Sifted confectioner’s sugar
       1 ts Vanilla
     1/2 c  Chocolate shavings and curls
            Glaceed cherries for garnish
  
     TASTE SHOW #TS4803 AIR DATES:  1/15/96, 1/16/96, 1/20/96,
   1/21/96  BLACK FOREST CAKE   YIELD: 8 TO 10 SERVINGS
      Make the cake: Preheat oven to 350 degrees.  Butter
   three 7-inch cake pans, line them  with wax paper and
   butter and flour the paper. In the top of a double boiler
   set over simmering water melt the chocolate with the
   butter, vanilla and water, stirring until smooth.   Remove
   the pan from heat. Into a bowl sift  together the flour and
   salt. In a bowl with an electric mixer beat the eggs with
   the sugar for 5 to 10 minutes, or until batter ribbons when
   beaters are lifted. Fold flour  mixture into egg mixture
   until just combined and fold in chocolate mixture gently
   but thoroughly.  Pour batter into pans, smoothing the tops,
   and bake for 10 - 15 minutes, or until cake tester inserted
   in center comes out clean. Let cool in pans 5 minutes. Run
   knife around edge of pans and invert onto racks to cool
   completely.  -- See Part 2--
  
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