*  Exported from  MasterCook  *
                          Black Forest Cherry Cake
 Recipe By     : Art Poe <apoe@unicom.net>
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cakes                            Fruits
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    Eggs; Large
    1      Cup           Sugar
    1      Teaspoon      Vanilla Extract
    4      Ounces        Unsweetened Baking Chocolate
    1      Cup           Flour; Sifted
      1/4  Cup           Sugar
      1/3  Cup           Water
    2      Tablespoons   Kirsch
    1 1/2  Cups          Confectioners' Sugar
      1/3  Cup           Butter; Unsalted
    1                    Egg Yolk; Large
    2      Tablespoons   Kirsch Liquer
    2      Cups          Sour Cherries; Canned, Drain
    2      Tablespoons   Confectioners' Sugar
    1      Cup           Cream; Heavy, Whipped
    8      Ounces        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
  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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