INGREDIENTS

INSTRUCTIONS

CAKE
SYRUP
FILLING
TOPPING
*  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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