6 eggs
1 c. sugar
1 tsp. vanilla
4 oz. sweetened chocolate, melted
1 c. flour
1 tsp. baking soda

Beat eggs, sugar, and vanilla until thick and fluffy, about 10 minutes. Alternately ad flour, with soda in it, and egg mixture to the melted chocolate, ending with flour. Pour batter into three 8 inch round cake pans, greased and floured. Bake at 350 degrees for 10-15 minutes. Cool on wire racks.

SYRUP:

1/4 c. sugar
1/3 c. water
2 tbsp. cherry brandy (or cherry flavoring)

Boil sugar and water for 5 minutes. When cool stir in cherry flavoring prick cakes with toothpicks all over. Sprinkle the syrup over the cakes.

FILLING:

1 1/2 c. powdered sugar
1/3 c. butter
1 egg yolk
2 tbsp. cherry brandy
1 (16 oz.) can cherries, drained

Beat sugar and butter until blended. Add yolk and beat until light and fluffy, about 4 minutes. Fold in flavoring. Spread 1/2 filling on one cake then place 1/3 of cherries on top. Place second cake on top of first and spread with rest of filling and another 1/3 of cherries. Then place last cake on top.

TOPPING:

2 tbsp. powdered sugar
1 c. heavy cream
1 lg. chocolate bar

Whip the cream until doubled in size. Fold in sugar. Cover top and sides of cake with topping. Decorate top with remaining cherries. Shave chocolate bar, at room temperature, with potato peeler to make chocolate curls. Refrigerate. When cold, press curls onto sides and top of cake. Refrigerate until serving. Serves 8-10.