-------------------------------CAKE-----------------
      6    Eggs, Large
      1 c  Sugar
      1 t  Vanilla Extract
      4 oz Unsweetened BakingChocolate*
      1 c  Flour, Sifted
-----------------------------SYRUP------------------
    1/4 c  Sugar
    1/3 c  Water
      2 T  Kirsch
--------------------------FILLING-------------------
  1 1/2 c  Confectioners' Sugar
    1/3 c  Butter, Unsalted
      1    Egg Yolk, Large
      2 T  Kirsch Liqueur
------------------------TOPPING--------------------
      2 c  Sour Cherries, Canned, Drain
      2 T  Confectioners' Sugar
      1 c  Cream; Heavy, Whipped
      8 oz Semisweet Chocolate Bar (1)

  *  There should be 4 squares of chocolate and it should be melted.

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 3 8-inch cake pans that have been
  well greased and floured.  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.  Cool cakes in pans for 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 and sprinkle a few on the top.  Chill until serving time.

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