Cake Ingredients:

6 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
4 oz. unsweetened bakers chocolate (melted)
1 cup cake flour (sifted)

Syrup Ingredients:

¼ cup granulated sugar
1/3 cup water
2 tablespoons Kirsch liqueur

Filling Ingredients:

1½ cup confectioner's sugar
1/3 cup butter (unsalted)
1 large egg yolk
2 tablespoons Kirsch liqueur

Topping Ingredients:

2 cups canned sour cherries (drained)
2 tablespoons confectioner's sugar
1 cup heavy cream (whipped)
8 oz. semi-sweet chocolate bar

Directions:

Prepare cake by beating eggs, sugar, and vanilla together until thick and fluffy, approximately 10 minutes. Alternately fold melted chocolate and flour into the egg mixture, ending with flour. Pour the batter into three 8-inch round cake pans that have been well greased and floured. Bake in a preheated 350° 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.

Prepare syrup by mixing sugar and water, then boil for 5 minutes. When syrup has cooled, stir in Kirsch Liqueur. Prick a pattern in the cake layers and pour syrup over each layer. Prepare butter-cream filling by beating together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Gently fold in Kirsch liqueur. To assemble cake, place bottom layer on a cake plate. Spread with butter cream filling. Use ¾ cup of the cherries, which have been patted dry, drop cherries evenly over cream.

Place second layer of cake on top. Repeat filling and cherry process layering. Place third layer on top. Fold 2 tablespoons confectioner’s sugar into the whipped cream. Cover the sides and top of the cake with whipped cream. Decorate top of cake with remaining ½ cup cherries. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler.