CAKE
6 Eggs; Large
4 oz Unsweetened BakingChocolate
1 c Sugar
1 c Flour; Sifted
1 ts Vanilla ExtractSYRUP
SYRUP
1/4 c Sugar
2 tb cherries
1/3 c ;Water
FILLING
1 1/2 c Confectioners' Sugar
1 ea Egg Yolk; Large
1/3 c Butter; Unsalted
2 tb cherry Liquer
TOPPING
2 c Sour Cherries; Canned, Drain
1 c Cream; Heavy, Whipped
2 tb Confectioners' Sugar
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 cherries. 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 cherries.
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.
Yield 8 servings