Title: Schwarzwaelder Kirschtorte (Black Forest Cher
Categories: German Cake Fruit Dessert Ethnic
Yield: 8 Servings

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

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.

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