*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cakes                            Fruits
                 Desserts                         Ethnic
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       lg           Eggs
    1       c            Sugar
    1       t            Vanilla Extract
    4       oz           Unsweet. Baking Chocolate -
    1       c            Flour -- Sifted
      1/4   c            Sugar
      1/3   c            Water
    2       tb           Kirsch
    1 1/2   c            Confectioners' Sugar
      1/3   c            Unsalted butter
    1       lg           Egg Yolk
    2       tb           Kirsch Liquer
    2       c            Sour Cherries -- Canned, Drain
    2       tb           Confectioners' Sugar
    1       c            Heavy cream -- whipped
    8       oz           Semisweet Chocolate Bar (1)
   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 350F degree 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 & sprinkle a few on the top. Chill.
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