* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: SCHWARZWALDER KIRSCHTORTE (Black Forest Cherry Cake)
 Categories: German, Cakes, Chocolate
      Yield: 8 servings
MMMMM----------------------------CAKE---------------------------------
      6    Egg
      1 c  Sugar
      1 ts Vanilla extract
      4 oz Chocolate, unsweetened;
           -melted
      1 c  Flour; sifted
MMMMM---------------------------SYRUP--------------------------------
    1/4 c  Sugar
    1/3 c  ;Water
      2 T  Kirschwasser
MMMMM--------------------------FILLING-------------------------------
  1 1/2 c  Sugar, confectioners
    1/3 c  Butter, sweet
      1    Egg yolk
      2 T  Kirschwasser
MMMMM--------------------------TOPPING-------------------------------
      2 c  Sour cherries, canned
           -drained
      2 T  Sugar, confectioners
      1 c  Cream, heavy; whipped
      8 oz Chocolate; semisweet
  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.
MMMMM
... Sincerely yours Gigi
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