Black Forest Cherry Torte

Combine flour, cocoa, and salt; sift together several times and set aside. In small mixer bowl beat egg yolks and vanilla until thick and lemon colored. Gradually add 3/4 cup of the sugar; continue beating until thick and light, about 6 minutes total. Set aside. Thoroughly wash beaters.

In large mixer bowl beat egg whites and cream of tartar until soft peaks form. Gradually add the remaining sugar, beating until sugar dissolves and stiff peaks form. Fold egg yolk mixture into egg white mixture. Sift flour mixture over egg mixture and fold in gently but thoroughly.

Turn batter into 2 ungreased deep 9-inch round cake pans. Bake in 350 degrees F oven about 25 minutes or until cake tests done. Invert pans on racks to cool. When completely cool, loosen sides and remove from pans.

Meanwhile, prepare Brandy Glaze, brush over top of cake layers. Prepare Whipped Cream Frosting and spread on tops of both cake layers; stack, top sides up and frost sides. Sprinkle with shaved chocolate and garnish with cherries. Chill well before serving. Store in refrigerator.

For Brandy Glaze: In a small saucepan combine sugar and water. Cook and stir over low heat until sugar dissolves. Remove from heat and cool slightly; add brandy.

For Whipped Cream Frosting: Combine whipping cream and powdered sugar, roll well. Beat until thick and light; add brandy.