Black Forest Cherry Torte

Preheat oven to 325 F. Beat sugar and margarine until light and fluffy. Add eggs, melted chocolate, and the remaining ingredients and beat at low speed for 2 or 3 min., until batter is well blended. Continue beating on high speed for 2 more minutes until very smooth. Pour 1/4 of the batter (app.1 cup) into a 9" round baking pan. Bake at 325 F for 15-18 min. Check if center is done. Turn out on cake rack, and cool. Bake four layers of app. 1 cup of batter each. Allow all layers to cool before filling. Melt and cool chocolate. Whip the butter, chocolate, egg yolk and powdered sugar until light and fluffy. Stir in the cooled, sliced almonds. Soak tart cherries in Kirsch Liquor before starting with the batter. Drain very well before using cherries for the filling. Whip the whipping cream, put the sugar and Sahnesteif in a sifter, and slowly add it to the whipping cream while whipping it on medium speed, continue whipping until stiff peaks form. Part the cream in half, and fold the well-drained cherries into one half of the cream, reserve other half. Place first layer of cake on serving plate, and spread with half of the chocolate filling. Top with second layer of cake and spread this layer with the whip cream-cherry filling. Top with third cake layer, and spread this layer with the rest of the chocolate filling. Top with fourth cake layer. Carefully spread the remaining whip cream over, and all around the cake. Decorate top with curls of chocolate. Use cake decorator tube, and decorate drop-flowers of button-borders around top edge of cake. Top each drop flower with a maraschino cherry. This cake will freeze nicely.