-
1
GARNISH:
-
2
Using a vegetable parer, scrape across chocolate to make curls; refrigerate until needed. Loosely grate remainder of chocolate bar and refrigerate until ready to garnish.
-
3
GLAZED CHERRIES:
-
4
Combine cherries with kirsch; let stand 1 hour. In small saucepan, mix cornstarch with cherry juice. Bring to a boil, stirring constantly; simmer 5 minutes until thickened. Let cool; add cherries and stir well to mix.
-
5
CAKE:
-
6
Prepare three 8-inch-diameter layer-cake pans by greasing and flouring.
-
7
Preheat oven to 350u00b0F.
-
8
In large bowl of electric mixer, beat eggs at high speed until light. Add 1 cup granulated sugar gradually, beating well after each addition. Beat 10 minutes or until very thick. Add vanilla.
-
9
Sift sifted flour with cocoa; fold into egg mixture in fourths, using a wire whisk or rubber spatula. Fold in butter, in fourths, until just combined. Gently turn into prepared pans. Bake 15 minutes or until surface springs back when pressed with finger.
-
10
Place pans on wire rack and cool 5 minutes; remove from pans and cool completely.
-
11
SYRUP:
-
12
In a small saucepan, stir granulated sugar and 1/2 cup water over medium heat to dissolve sugar. Bring to boil and boil 5 minutes. Cool, and stir in kirsch.
-
13
ASSEMBLE CAKE:
-
14
Using a skewer, make several holes in each cake layer; drizzle syrup over layers.
-
15
Beat heavy cream with confectioners' sugar until stiff.
-
16
Invert one cake layer onto serving plate; spread with glazed cherries; top with 1 cup whipped cream. Top with second layer and 1 cup cream.
-
17
Add top cake layer; spread side and top of cake with whipped cream, decorating with 12 whipped-cream rosettes around top edge. Refrigerate cake.
-
18
Just before serving, arrange chocolate curls on top of cake and sprinkle side of cake with grated chocolate.
