CHOCOLATE CURLS:

Shave an 8 ounce semi-sweet chocolate bar with a vegetable peeler to make thin curls. Draw the peeler along the wide surface for wide curls or the narrow edge for small ones. Handle the curls as little as possible and refrigerate until ready to use. These can be stored in the freezer.

CAKE:

1 tbsp. butter, softened
6 tbsp. flour
10 tbsp. butter
6 eggs, room temp.
1 tsp. vanilla
1 c. sugar
1/2 c. sifted flour
1/2 c. baking cocoa

Preheat the oven to 350 degrees. With a pastry brush or paper towel, coat the bottoms and sides of three 7 inch round cake pans using 1 tablespoon butter for all. Sprinkle 2 tablespoons flour in each pan, tip to coat evenly and invert and rap sharply to remove excess flour, set aside.

Clarify 10 tablespoons butter in a small saucepan by melting it slowly over low heat without letting it brown. Let rest a minute off heat then skim off foam. Spoon the clear butter into a bowl and set aside, discard the milky solids at the bottom of the pan.

Beat the eggs, vanilla and 1 cup sugar together for 10 minutes or until the mixture is thick and fluffy and has almost tripled in bulk.

Combine the 1/2 cup flour and baking cocoa in a sifter. A little at a time, sift the mixture into the eggs, folding it gently with a rubber spatula. Finally add the clear clarified butter 2 tablespoons at a time. Do not over mix. Gently pour the batter into the three pans.

Bake in the middle of the oven for 10-15 minutes or until toothpick inserted in center comes out clean. Remove the cakes from the oven and cool in pans for about 5 minutes. Run a sharp knife around the edges if needed and turn out on racks.

SYRUP:

3/4 c. sugar
1 c. water
1/3 c. Kirsch (clear sherry liqueur)

Combine sugar and water in pan and bring to a boil over moderate heat, stirring only until sugar dissolves. Boil briskly uncovered, for 5 minutes then remove from heat. When syrup has cooled to lukewarm, add kirsch.

Transfer cakes to a long sheet of waxed paper. Prick each cake top several times with a fork. Sprinkle with syrup and let rest at least 5 minutes.

FILLING AND TOPPING:

3 c. heavy cream
1 tbsp. Knox gelatin
3 tbsp. cold water
6 tbsp. confectioners' sugar
2 tsp. vanilla
1/4 c. Kirsch
1 c. drained, cooked sour cherries
Fresh sweet cherries or drained maraschino cherries

Soften gelatin in cold water in a saucepan for 5 minutes. Heat gently until gelatin melts. Add to cream, whisking so that they are well mixed but not whipped. Chill at least 1 hour. Whip cream adding vanilla and confectioners' sugar. When the cream forms stiff peaks, add the kirsch in a thin cream and beat only until absorbed.

To assemble the cake: Place one layer in the center of a cake plate. Spread a 1/2 inch thick layer of whipped cream on top. Arrange 1/2 cup drained sour cherries on top leaving at least 1/2 inch of cream free of cherries around the perimeter. Gently set another cake layer on top and spread with another 1/2 inch thick layer of cream and the remaining 1/2 cup sour cherries. Set the third layer on top and spread with the remaining whipped cream. Gently press chocolate curls around sides and sprinkle the rest on top. Arrange sweet or maraschino cherries on top. This cake is only served on special occasions.