1/2 c. unsalted butter, room temperature
1/2 c. sugar
1/2 tsp. vanilla
4 oz. semi-sweet chocolate melted and cooled
3 tbsp. sugar
1 1/2 c. sifted cake flour
6 egg yolks
6 egg whites
Pinch of salt
2 tsp. baking powder

Preheat oven to 325 degrees. Line bottom of 9 inch springform pan with waxed paper. Generously grease waxed paper and sides of pan. Coat with flour, shaking off excess.

Cream butter with sugar until light and fluffy. Add egg yolks and vanilla, beat well. Blend in melted chocolate. Combine egg whites, sugar and salt in another large mixing bowl and beat until stiff peaks form. Stir one cup whites into chocolate mixture, blending well. Gently fold in remaining whites.

Sift flour and baking powder together; then sift 1/4 cup flour over batter folding gently. Repeat with remaining flour.

Spoon batter into prepared pan. Bake in center of oven for 40 to 45 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Run a sharp knife around sides of pan to loosen. Remove pan and waxed paper, cool on cake rack.

FILLING:

12 oz. frozen pitted black cherries, thawed
Kirsch
1 c. sifted powdered sugar
Chocolate curls, optional
3 c. heavy cream
1/2 tbsp. cornstarch
Grated chocolate, optional

Drain cherries, reserving liquid. Soak cherries in 1/4 cup Kirsch for 1/2 hour. Remove 12 cherries, place on paper towel and set aside. Drain remaining cherries and coarsely chop.

To reserved cherry liquid, add 1/2 tbsp. cornstarch mixed with 1/2 tbsp. water. Cook and stir over medium heat until thickened. Cool slightly, add chopped cherries and 1 tbsp. Kirsch, mix well.

Beat cream, powdered sugar and 1 tbsp. Kirsch until stiff. Cut cake horizontally into three equal layers. Place bottom layer on plate, spread with half the cherry mixture, then 1 cup whipped cream. Top with second layer and repeat. Place third layer on top. Frost top and sides with whipped cream. Pipe twelve rosettes on top of cake and around edge. Spoon grated chocolate on sides of cake. Place reserved cherries on rosettes. Place chocolate curls in center of cake. Refrigerate until serving time. 12 servings.