Schwarzwalder Kirschtorte (Black Forest Cherry Cake)

------------------------------------CAKE------------------------------------ 6 ea 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 ea Egg Yolk; Large

2 T Kirsch Liquer

----------------------------------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.