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1
CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes.
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2
Alternately fold chocolate and flour into the egg mixture, ending with flour.
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3
Pour the batter into 3 8-inch cake pans that have been well greased and floured.
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4
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.
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5
Cool cakes in pans for 5 minutes; turn out on racks to cool completely.
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6
SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes.
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7
When syrup has cooled, stir in kirsch.
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8
Prick the cake layers and pour syrup over all 3 layers.
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9
FILLING: To make the butter-cream filling, beat together sugar and butter until well blended.
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10
Add egg yolk; beat until light and fluffy, about 3 to 5 minutes.
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11
Fold in Kirsch.
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12
CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate.
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13
Spread with butter cream filling.
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14
Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream.
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15
Place second layer on cake.
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16
Repeat.
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17
Place third layer on top.
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18
Fold 2 T confectioners' sugar into the whipped cream.
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19
Cover the sides and top of the cake with whipped cream.
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20
Decorate top of cake with remaining 1/2 cup cherries.
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21
To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler.
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22
Refrigerate curls until ready to use.
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23
Press chocolate curls on sides of cake and sprinkle a few on the top.
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24
Chill until serving time.
