Black Forest Cherry Cake - cooking recipe

Ingredients

Cake
6 large eggs
1 cup sugar
1 teaspoon vanilla extract
4 ounces unsweetened baking chocolate (There should be 4 squares of chocolate and it should be melted.)
1 cup flour, sifted
Syrup
1/4 cup sugar
1/3 cup water
2 tablespoons kirsch
Filling
1 1/2 cups confectioners' sugar
1/3 cup butter, unsalted
1 large egg yolk
2 tablespoons kirsch liqueur
Topping
2 cups sour cherries, canned, drained
2 tablespoons confectioners' sugar
1 cup cream, heavy, whipped
8 ounces semisweet chocolate bars

Preparation

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.