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Black Forest Cherry Cake

List of Ingredients

Cake:
6 large Eggs
1 cup Sugar
1 tsp Vanilla extract
4 oz Unsweetened baking chocolate - Melted
1 cup Flour - sifted Syrup:
1/4 cup Sugar
1/3 cup water
2 tbsp Kirsch liquer
Filling:
11/2 cups Confectioners' sugar
1/3 cup Butter - unsalted
1 large Egg yolk
2 tbsp Kirsch liquer Topping:
2 cups Sour cherries - canned, drained
2 tbsp Confectioners' sugar
1 cup heavy Cream - whipped
8 oz Semisweet chocolate bar






Recipe

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°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 tbsp 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.

Makes 8 servings.