INGREDIENTS

INSTRUCTIONS

There should be 4 squares of chocolate and it should be melted.
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++++++++++++++++++ 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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 307
Calories From Fat: 106
Total Fat: 11.9g
Cholesterol: 182.3mg
Sodium: 56.3mg
Potassium: 74.5mg
Carbohydrates: 43.6g
Fiber: <1g
Sugar: 31.5g
Protein: 6.7g