---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Black Forest Cherry Cake
  Categories: German, Cakes, Fruits
       Yield: 8 servings
  
       1 x  ------------cake------------        6 ea Eggs; large
       1 c  Sugar                               1 ts Vanilla extract
       4 oz Unsweetened bakingchocolate*        1 c  Flour; sifted
       1 x  -----------syrup------------      1/4 c  Sugar
     1/3 c  ;water                              2 tb Kirsch
       1 x  ----------filling-----------    1 1/2 c  Confectioners' sugar
     1/3 c  Butter; unsalted                    1 ea Egg yolk; large
 	    2 tb Kirsch liquer			     1 x 
      ----------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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