I got this recipe from Amy Clark who is a kindred spirit in many ways, including the no sugar lifestyle. She is converting recipes for her family and she is an awesome cook! This is a dark and very fudgy frosting and if you do the cherries with it, it is a very special dish, indeed. I have used this frosting by itself and eaten it with the cherries, too. Both ways are very good.
4 squares unsweetened chocolate
¼ tsp Real Salt
1 cup Birch Xylitol
1 tsp. vanilla
2½ sticks butter
4 egg yolks
6 Tbsp. milk (may need to add more to reach desired consistency)
Early in day, soften butter. Melt xylitol, and chocolate, then let cool. Beat all the ingredients together until very smooth, adding more milk if necessary to make a good spreading consistency. Use an icing spatula when icing the cake, dipping in a glass of hot water often to keep the icing from sticking to the spatula, as well as helping the icing to spread easily.
2 C. frozen cherries (thawed)
1/3 C Birch Xylitol
Heat cherries & xylitol in small sauce pan. Cook till reduced to about 1/3 of liquid. ( I used cherries I had picked & frozen myself, so store bought might not have as much liquid, and the sweetness may vary also. So Just sweeten to taste.)
Ice cooled bottom layer of cake, on top only. Then cover with ½ of the filling. Top with next layer & ice this layer also. Top with remaining filling.