---------- Recipe via Meal-Master (tm) v8.03
       Title: Black forest cherry cake
  Categories: Cakes, Desserts
       Yield: 8 servings
       6 ea Eggs
       1 c  Sugar
       1 ts Vanilla
       4 ea Sq. baking chocolate, melted
       1 c  Sifted flour
       1 x  -----------syrup------------
     1/4 c  Sugar
     1/3 c  Water
       2 T  Kirsch
       1 x  ----------filling-----------
   1 1/2 c  Powdered sugar
     1/3 c  Unsalted butter
       1 ea Egg yolk
       2 T  Kirsch
       1 x  ----------topping-----------
       2 c  Drained canned sour cherries
       2 T  Powdered sugar
       1 c  Heavy cream, whipped
       8 oz Semisweet chocolate bar
    Beat eggs, sugar and vanilla together until thick and fluffy, about 10
   minutes. Alternately fold chocolate and flour into egg mixture, ending with
   flour. Pour into three 8 inch round cake pans that have been well-greased
   and floured. Bake in preheated oven 10 to 15 minutes, until cake tester
   inserted in center comes out clean. Cool cakes in pans 5 minutes; turn out
   onto racks to cool completely. Make syrup by combining sugar and water and
   boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick cake
   layers and pour syrup over all 3 layers. Beat sugar and butter until
   well-blended to make filling. Add egg yolk; beat until light and fluffy,
   about 3 to 5 minutes. Fold in kirsch. To assemble cake, place 1 layer on
   cake plate. Spread with filing. Using 3/4 cup cherries, which have been
   patted dry, drop cherries evenly over cream. Place second layer on cake.
   Repeat. Place third layer on top.   Fold 2 tablespoons powdered sugar into
   whipped cream. Cover sides and top of cake with whipped cream. Decorate top
   of cake with remaining 1/2 cup cherries.   To make chocolate curls from
   bar, shave bar (at room temperature) with vegetable peeler. Refrigerate
   curls until ready to use. Press chocolate curls on sides of cake and
   sprinkle a few on top. Chill until serving.