*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.
