Schwarzwaelder

6 lg Eggs

1 c Sugar

1 ts Vanilla Extract

4 oz Unsweet. Baking Chocolate -

Melted 1 c Flour; Sifted

--SYRUP--

1/4 c Sugar

1/3 c Water

2 tb Kirsch

--FILLING--

1 1/2 c Confectioners' Sugar

1/3 c Unsalted butter

1 lg Egg Yolk

2 tb Kirsch Liquer

--TOPPING--

2 c Sour Cherries; Canned, Drain

2 tb Confectioners' Sugar

1 c Heavy cream; whipped

8 oz Semisweet Chocolate Bar (1)

CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture,

3 8-inch cake pans that have been well greased and floured. Bake in a preheated

350F degree oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean.

5 minutes; turn out on racks to cool completely. SYRUP: Make syrup by mixing together 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 with butter cream filling. Using

3/4 cup 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 T 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 cup 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 & sprinkle a few on the top. Chill.