---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Schwarzwalder Kirschtorte (Black Forest Cherry Cake)
  Categories: German, Cakes, Fruits
       Yield: 8 servings
  
 ------------------------------------CAKE------------------------------------
 	    6 ea Eggs; Large			     4 oz Unsweetened
      BakingChocolate*
       1 c  Sugar                               1 c  Flour; Sifted
       1 ts Vanilla Extract               
 
 -----------------------------------SYRUP-----------------------------------
     1/4 c  Sugar                               2 tb Kirsch
     1/3 c  ;Water                        
 
 ----------------------------------FILLING----------------------------------
   1 1/2 c  Confectioners' Sugar                1 ea Egg Yolk; Large
     1/3 c  Butter; Unsalted                    2 tb Kirsch Liquer
 
 ----------------------------------TOPPING----------------------------------
       2 c  Sour Cherries; Canned, Drain        1 c  Cream; Heavy, Whipped
       2 tb Confectioners' Sugar                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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