Swartzwalder Kirschtorte

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   ["Preheat oven to 400u00b0F. Grease a 10"" x 2""H Cake Pan. Line Bottom with Parchment Paper. Grease Bottom and Sides and Flour Pan.", "", "Place Eggs, Sugar, and Vanilla in Bowl of a stand mixer. Using Whip, beat at high speed until mixture is tripled, about 8-10 minutes. While Eggs are beating, sift Cake Flour and Cocoa together. Gently fold the Flour/Cocoa into the Eggs in three additions. Pour into prepared Pan. Bake for 20 minutes, until sponge springs back when lightly pressed in center. Cool completely.", "", "Prepare Imbibing Syrup: Combine Water and Sugar in a heavy sauce pan. Bring to a boil, stirring occasionally. Place Dried Cherries into a 1 quart heat-proof bowl. Pour Syrup over Cherries. Stir-in Kirsch. Cover with plastic wrap and cool to room temperature.", "", "Prepare Whipped Cream: Place mixing bowl and whip in the freezer for 15 minutes. Combine the Heavy Cream, Sugar and Vanilla in the mixing bowl. Beat at medium speed to the stiff peak stage, about 5 minutes.", "", "Assembly: Drain Cherries from Syrup. Reserve Cherries and Syrup. Unmold Cake. Slice into three horizontal Layers. Place one Layer on a cardboard round. Brush top with approximately 1/3 of Imbibing Syrup. Spread 1/2 of Cherry Preserves evenly over Layer. Sprinkle with 1/2 of reserved Dried Cherries. Sprinkle about 2 oz. of grated Bittersweet Chocolate over Cherries. Spread 1-1/2 cups Whipped Cream over Chocolate. Place second Layer over Whipped Cream. Press to even Layers. Repeat with second Layer. Brush bottom of remaining Layer with remaining Syrup. Place on top and gently press to level. Reserve 1/2 cup of Whipped Cream. Ice cake sides and top with remaining Whipped Cream. Reserve 1 oz. of grated Chocolate. Coat sides of Cake with remaining Chocolate. Carefully sprinkle reserved Chocolate over top of Cake, leaving a 2"" border. Place remaining Cream in a pastry bag with a No. 6 Star Tip. Pipe 16 rosettes around top edge of Cake."]

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