Schwarzwalder Kirschtorte (Black Forest Cherry Cake)
Author/Submitted by: Servings: 8 Categories:
Cakes
/
Chocolate
/
Desserts
Ingredients:
-----CAKE----- 6
each
Eggs,
Large
1
cup
Sugar 1
teaspoon
Vanilla Extract 4
ounces
Unsweetened BakingChocolate* 1
cup
Flour,
Sifted
-----SYRUP----- 1/4
cup
Sugar 1/3
cup
,
Water
2
tablespoons
Kirsch
-----FILLING----- 1 1/2
cups
Confectioners' Sugar 1/3
cup
Butter,
Unsalted
1
each
Egg Yolk,
Large
2
tablespoons
Kirsch Liquer
-----TOPPING----- 2
cups
Sour Cherries; Canned,
Drain
2
tablespoons
Confectioners' Sugar 1
cup
Cream; Heavy,
Whipped
8
ounces
Semisweet Chocolate Bar (1)
Directions:
* There should be 4 squares of chocolate and it should be melted.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
CAKE:
Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 8-inch cake pans that have been well greased and floured. Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean. Cool cakes in pans for 5 minutes; turn out on racks to cool completely.
SYRUP:
Make syrup by mixing together sugar and water and boiling for 5 minutes.
When syrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers.
FILLING:
To make the butter-cream filling, beat together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes.
Fold in Kirsch.
CAKE ASSEMBLY:
To assemble cake, place 1 layer on a cake plate. Spread with butter cream filling. Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2 T confectioners' sugar into the whipped cream.
Cover the sides and top of the cake with whipped cream. Decorate top of cake with remaining 1/2 cup cherries. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler.
Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time.
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