CAKE
1 cup Sugar
4 oz Unsweetened bakingchocolate*
SYRUP
1/3 cup Water
FILLING
1/3 cup Butter, unsalted
2 tbsp Kirsch liquer
2 cup Sour cherries, canned, drain
1 cup Cream, heavy, whipped
6 Eggs, large
1 tsp Vanilla extract
1 cup Flour, sifted
1/4 cup Sugar
2 tbsp Kirsch
1 1/2 cup Confectioners' sugar
1 Egg yolk, large
TOPPING
2 tbsp Confectioners' sugar
8 oz Semisweet chocolate bar (1)
Directions
* 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 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 ¾ 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 ½ 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.