6 Eggs; Large 4 oz Unsweetened BakingChocolate*
1 c Sugar 1 c Flour; Sifted
1 ts Vanilla Extract
1/4 c Sugar 2 tb Kirsch
1/3 c ;Water
1 1/2 c Confectioners’ Sugar 1 Egg Yolk; Large
1/3 c Butter; Unsalted 2 tb Kirsch Liquer
2 c Sour Cherries; Canned, Drain 1 c Cream; Heavy, Whipped
2 tb Confectioners’ Sugar 8 oz Semisweet Chocolate Bar (1)
* There should be 4 squares of chocolate and it should be melted.
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.
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.
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.
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.