Schwarzwaelder kirschtorte (black forest cher

Yield: 8 Servings MMM

Ingredients:

6 lg Eggs
1 c Sugar
1 ts Vanilla Extract
4 oz Unsweet. Baking Chocolate - Melted
1 c Flour; Sifted MMMMM---------------------------SYRUP--------------------------------
1/4 c Sugar
1/3 c Water
2 tb Kirsch MMMMM--------------------------FILLING-------------------------------
1 1/2 c Confectioners' Sugar
1/3 c Unsalted butter
1 lg Egg Yolk
2 tb Kirsch Liquer MMMMM--------------------------TOPPING-------------------------------
2 c Sour Cherries; Canned Drain
2 tb Confectioners' Sugar
1 c Heavy cream; whipped
8 oz Semisweet Chocolate Bar (1)

Instructions:

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 350F degree 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 & sprinkle a few on the top. Chill.