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1
CAKE:Need two 9-inch round cake pans.
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2
In a bowl, combine flour, baking pwdr and salt.
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3
In double boiler or possibly microwave, heat chocolate over low heat.
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4
Cold.
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5
In another mixing bowl, cream butter and sugar till light and fluffy.
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6
Add in Large eggs, 1 at a time, beating after each addition.
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Add in melted chocolate and gradually add in the flour mix.
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Add in almond extract.
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9
Pour batter into greased and floured pans.
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Bake in a preheated 350 degree oven for 30-35 min, or possibly till a cake tester comes out clean.
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11
Cold in pan 5 min, then on a wire rack.
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12
Cut each layer horizontally, to make four layers.
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13
FILLING AND TOPPING:Need a pastry bag with a star tube.
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14
In a mixing bowl, beat cream till stiff.
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15
Gradually add in confectioners' sugar.
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16
Sprinkle 1/3 kirsch on a layer of the cake.
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17
Cover with whipped cream and add in 1/3 of the liquid removed cherries.
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Place a second layer on top and repeat.
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Then a third.
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20
Top the cake with a fourth layer.
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21
Spread 2/3 of the remaining whipped cream on the top and sides of the cake.
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22
Place last amount of whipped cream in a pastry bag and pipe rosettes of whipped cream around the top edge.
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Top rosettes with stemmed cherries and garnish top center and sides with chocolate curls (made by shaving a chocolate bar with a vegetable peeler).
