****************************************** For the cake part: Beat 2 egg whites till soft peaks form. Gradually add 1/2 C sugar — beating until stiff peaks form. Sift together 1-3/4 C sifted cake flour — 1 C sugar, 3/4 tsp. baking soda and 1 tsp. salt. Add 1/3 C oil and 1/2 C milk — beat 1 minute at medium speed. Scrape bowl often. Add 1/2 C milk — 2 egg yolks and two 1-ounce squares of
unsweetened chocolate — melted and cooled. Beat one minute longer — scraping bowl frequently. Gently fold in egg whites. Pour into 2 greased and lightly floured 9 X 1-1/2″
round pans. Bake at 350 degrees for 30 to 35 minutes. Cool 10 minutes — remove from
pans. Cool thoroughly. Split each layer in half making 4 thin layers. Set aside.
Cherry filling: Combine one 1 lb-4 oz can of pitted tart cherries, drained, 1/2 C port wine, 1 T kirsch and 3 drops of almond extract. Chill 3 – 4 hours or overnight. Chocolate Mousse: Combine three 1-ounce squares of semi-sweet chocolate and 3 T kirsch in top of double boiler, stir over, not touching, boiling water till chocolate melts and mixture is smooth. Slowly stir into 1 well beaten egg. Whip 1 C of heavy cream and 2 T sugar; fold into chocolate. Chill 2 hours. Prepare your favorite butter cream frosting. Assemble: Spread 1/2 C butter frosting on the cut side of one cake layer. With remaining frosting, form one ridge 1/2″ wide and 3/4″ high around outside edge of same cake layer; make another ridge 2″ from outisde edge. Chill 30 minutes. Fill spaces with the drained cherry filling. Spread 2nd layer with the chocolate mousse filling and place atop the first layer. Chill 30 minutes. Whip 2 cups of cream with 2 T sugar and 1 tsp. vanilla. Spread third layer with 1-1/2 C of the cream and place atop the previous layer. Top with the 4th layer of cake. Reserving 1/4 C of the cream, frost sides with the remainder. Sift confectioners sugar over top. Garnish with dollops of whipped cream, maraschino cherries and chocolate curls. Chill 2 hours.