---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Black Forest Cake Part 1
 Categories: Cheesecakes, Chocolate
      Yield: 1 servings
 
           For the cake:
      6 oz Bittersweet chocolate
           -- cut into bits
      6 tb Unsalted butter
      1 ts Vanilla extract
      1 c  Water
      6 lg Eggs; room temp
      1 c  Sugar
      1 c  Cake flour
    1/2 ts Salt
           For the filling:
      2 lb Canned sour cherries
           -- drain, reserving the
           -juice
      1 c  Sugar
      5 ts Cornstarch
      2 tb Kirsch
           For the syrup:
    1/2 c  Sugar
    1/2 c  Water
      1 c  Kirsch
           Whipped cream topping:
           -- envelope unflavored
           -gelatin
      3 tb Kirsch
      3 c  Well-chilled heavy cream
    1/3 c  Sifted confectioner's sugar
      1 ts Vanilla
    1/2 c  Chocolate shavings and curls
           Glaceed cherries for garnish
 
    TASTE SHOW #TS4803 AIR DATES:  1/15/96, 1/16/96, 1/20/96,
  1/21/96  BLACK FOREST CAKE   YIELD: 8 TO 10 SERVINGS
     Make the cake: Preheat oven to 350 degrees.  Butter
  three 7-inch cake pans, line them  with wax paper and
  butter and flour the paper. In the top of a double boiler
  set over simmering water melt the chocolate with the
  butter, vanilla and water, stirring until smooth.   Remove
  the pan from heat. Into a bowl sift  together the flour and
  salt. In a bowl with an electric mixer beat the eggs with
  the sugar for 5 to 10 minutes, or until batter ribbons when
  beaters are lifted. Fold flour  mixture into egg mixture
  until just combined and fold in chocolate mixture gently
  but thoroughly.  Pour batter into pans, smoothing the tops,
  and bake for 10 - 15 minutes, or until cake tester inserted
  in center comes out clean. Let cool in pans 5 minutes. Run
  knife around edge of pans and invert onto racks to cool
  completely.  -- See Part 2--
 
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