---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Schwarzwalder Kirschtorte (Black Forest Cherry Cake)
 Categories: German, Cakes, Fruits
      Yield: 8 Servings
 
------------------------------------CAKE------------------------------------
      6 lg Eggs
      1 c  Sugar
      1 ts Vanilla extract
      4 oz Unsweetened baking chocolate *
      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  Canned sour cherries; drain
      2 tb Confectioners' sugar
      1 c  Heavy cream; whipped
      8 oz Semisweet chocolate bar (1)
 
  * There should be 4 squares of 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 three 8" cake pans
  that have been well greased and floured. Bake in a preheated 350 F
  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.

  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 2nd layer on
  cake. Repeat. Place 3rd layer on top. Fold 2 tb 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.
 
-----