INGREDIENTS

INSTRUCTIONS

SYRUP
FILLING
TOPPING
From: Lisa Burnham <lburnham@golden.ncw.net>
Date: Fri, 1 Jul 1994 02:59:23 GMT
Beat eggs, sugar and vanilla together until thick and fluffy, about 10
minutes. Alternately fold chocolate and flour into egg mixture, ending with
flour. Pour into three 8 inch round cake pans that have been well-greased
and floured. Bake in preheated oven 10 to 15 minutes, until cake tester
inserted in center comes out clean. Cool cakes in pans 5 minutes; turn out
onto racks to cool completely. Make syrup by combining sugar and water and
boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick cake
layers and pour syrup over all 3 layers. Beat sugar and butter until
well-blended to make filling. Add egg yolk; beat until light and fluffy,
about 3 to 5 minutes. Fold in kirsch. To assemble cake, place 1 layer on
cake plate. Spread with filing. Using 3/4 cup cherries, which have been
patted dry, drop cherries evenly over cream. Place second layer on cake.
Repeat. Place third layer on top. Fold 2 tablespoons powdered sugar into
whipped cream. Cover sides and top of cake with whipped cream. Decorate top
of cake with remaining 1/2 cup cherries. To make chocolate curls from bar,
shave bar (at room temperature) with vegetable peeler. Refrigerate curls
until ready to use. Press chocolate curls on sides of cake and sprinkle a
few on top. Chill until serving.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
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