Ingredients

Cake
6 eggs
1 tsp. vanilla extract
1 C. flour, sifted
1 C. sugar
4 ounces unsweetened baking chocolate
Syrup
1/4 C. sugar
2 Tbsp. Kirsch
1/3 C. water
Filling
1 1/2 C. confectioners’ sugar
1 egg yolk
1/3 C. melted butter
2 Tbsp. Kirsch liqueur
Topping
2 C. sour cherries, canned, drained
1 C. cream heavy, whipped
2 Tbsp. confectioners’ sugar
8 ounces semisweet chocolate bar

Cooking Instructions

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 three 8-inch cake pans that have been well greased and floured. Bake in a preheated 350 degree oven for 10-15 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 the syrup by mixing together the 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 layers. 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 Kirsch. Cake Assembly – To assemble cake, place 1 layer on a cake plate. Spread cake with butter cream filling. Using 3/4 C. 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 Tbls. 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 C. 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.
 
 
"Give us this day our daily bread." (Matthew 6:11)