Since it take some time to assemble the torte, prepare the cherry filling the day before and keep it chilled.

1 recipe cherry filling
1 recipe chocolate buttercream
2 egg whites
1/2 c. granulated sugar
1 3/4 c. sifted cake flour
1 c. granulated sugar
3/4 tsp. baking soda
1 tsp. salt
1/3 c. cooking oil
1 c. milk
2 egg yolks
2 sq. unsweetened chocolate, melted and cooled
1 tsp. unflavored gelatin
2 tbsp. cold water
3 c. whipping cream
1/2 c. kirsch or cherry liqueur
3/4 c. toasted sliced almonds
1 sq. semisweet chocolate shaved
Maraschino cherries

Drain two 16 ounce cans pitted tart red cherries, reserving 2/3 cup juice. In 2 quart saucepan combine 2/3 cup granulated sugar and 1/4 cup cornstarch. Stir in reserved juice. Cook and stir until mixture is thickened and bubbly. Add cherries; cook 2 minutes more. Remove from heat; stir in 1 teaspoon vanilla. Cool.

BUTTERCREAM:

In small mixer bowl cream 3 tablespoon butter. Gradually beat in 1 cup sifted powdered sugar. Beat in 1 square unsweetened chocolate, melted and cooled, 2 tablespoon light cream and 1 teaspoon vanilla. Gradually beat in another 1 cup sifted powdered sugar until fluffy. Add a teaspoon or two light cream, if necessary, to make of piping consistency.

In small mixer bowl beat egg whites until soft peaks form. Gradually add the 1/2 cup sugar, beating until stiff peaks form. Into large mixer bowl sift together cake flour, the 1 cup sugar, the soda, and salt. Add oil, and 1/2 cup of the milk; beat 1 minutes at medium speed of electric mixer, scraping bowl often. Add the remaining milk and the egg yolks; beat 1 minute more. Fold in egg whites. Pour a third of the batter into a greased and lightly floured 1 inch round cake pan; set aside. Add cooled 2 squares melted chocolate to remaining mixture in bowl; fold until well blended. Pour chocolate batter into two greased and floured 9 inch round cake pans. Bake all three layers in 350 degree oven for 20 to 25 minutes. Cool in pan 10 minutes. Remove and cool on wire rack.

In small heatproof cup soften gelatin in water; place over low heat, stirring just until dissolved. Set aside but do not cool. In large mixer bowl whip cream to slightly thickened. Add gelatin all at once; continue beating until soft peaks form.

Place one chocolate cake layer on serving plate. Fit pastry bag with medium rose point; fill with Chocolate Buttercream. Starting a third of the way out from center of cake, pipe a 3 inch diameter ring of buttercream. Pipe a second ring two thirds of the way from center. Pipe a third ring around outer edge of cake. Fill in area between buttercream with some of the Cherry Filling.

Spread a thin layer (about 1 cup) of whipped cream over top. Place yellow cake layer atop; drizzle kirsch very slowly over cake. Put about 2 cups of the whipped cream in pastry bag with large rosette tip, pipe a band of whipped cream about 2 inches wide around outer edge of cake layer. Fill center with Cherry Filling. Place second chocolate cake layer over cherries frost cake with remaining whipped cream. Press almonds onto side of cake. Pipe rosettes evenly around top of cake. Sprinkle shaved chocolate in center. Garnish rosettes with maraschino cherries. Chill. Makes 16 servings.