---------- Recipe via Meal-Master (tm) v8.05
       Title: Schwarzwalder Kirschtorte (Black Forest Cherry
  Categories: Cheesecakes, Chocolate
       Yield: 8 servings
       6    Eggs; large
       1 c  Sugar
       1 ts Vanilla extract
       4 oz Unsweetened bakingchocolate*
       1 c  Flour; sifted
     1/4 c  Sugar
     1/3 c  Water
       2 tb Kirsch
   1 1/2 c  Confectioners' sugar
     1/3 c  Butter; unsalted
       1    Egg yolk; large
       2 tb Kirsch liquer
       2 c  Sour cherries; canned; drain
       2 tb Confectioners' sugar
       1 c  Cream; heavy; whipped
       8 oz Semisweet chocolate bar (1)
   * There should be 4 squares of chocolate and it should be
   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
   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
   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.