Black Forest Cherry Cake
6 Each Eggs; Large
1 Cup Sugar
1 Teaspoon Vanilla Extract
4 Ounces Unsweetened Baking Chocolate
1 Cup Flour; Sifted
1/4 Cup Sugar
1/3 Cup Water
2 Tablespoons Kirsch
1 1/2 Cups Confectioners' Sugar
1/3 Cup Butter; Unsalted
1 Each Egg Yolk; Large
2 Tablespoons Kirsch Liquer
2 Cups Sour Cherries; Canned, Drain
2 Tablespoons Confectioners' Sugar
1 Cup Cream; Heavy, Whipped
8 Ounces 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 350 degree 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.
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.