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Title: Black Forest Cherry Cake
Categories: Dessert Cake German
Yield: 8 Servings

CAKE
6 Eggs, Large
1cSugar
1tsVanilla Extract
4ozUnsweetened Baking Chocolate
1cFlour, Sifted
SYRUP
1/4cSugar
1/3cWater
2tbKirsch
FILLING
1 1/2cConfectioners' Sugar
1/3cButter, Unsalted
1 Egg Yolk, Large
2tbKirsch Liqueur
TOPPING
2cSour Cherries, Canned, Drain
2tbConfectioners' Sugar
1cCream, Heavy, Whipped
8ozSemisweet Chocolate Bar

* There should be 4 squares of unsweetened baking 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 350F 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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