Schwarzwaelder kirschtorte (black forest cher

------------------------------------CAKE------------------------------------
      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,
  ending with flour. Pour the batter into 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.
  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 & sprinkle a few on the top. Chill.