Schwarzwalder Kirschtorte (Black Forest Cherry Cake)
Yield
15 servingsPrep
75 minCook
15 minReady
90 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
Cake | |||
6 | large |
eggs
|
|
1 | cup |
sugar
|
|
1 | teaspoon |
vanilla extract
|
|
4 | ounces |
unsweetened chocolate
melted |
|
1 | cup |
all-purpose flour
sifted |
|
Syrup | |||
¼ | cup |
sugar
|
|
⅓ | cup |
water
|
|
2 | tablespoons |
kirsch (cherry brandy)
|
* |
Filling | |||
1 ½ | cups |
powdered sugar
|
|
⅓ | cup |
butter, unsalted
|
|
1 | large |
egg yolks
|
|
2 | tablespoons |
kirsch (cherry brandy)
|
* |
Topping | |||
2 | cups |
sour cherries
canned, drained |
* |
2 | tablespoons |
powdered sugar
|
|
1 | cup |
heavy whipping cream
whipped |
|
8 | ounces |
semi-sweet chocolate
semi-sweet bar, null, null |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
Cake | |||
6 | large |
eggs
|
|
237 | ml |
sugar
|
|
5 | ml |
vanilla extract
|
|
115.6 | ml/g |
unsweetened chocolate
melted |
|
237 | ml |
all-purpose flour
sifted |
|
Syrup | |||
59 | ml |
sugar
|
|
79 | ml |
water
|
|
3E+1 | ml |
kirsch (cherry brandy)
|
* |
Filling | |||
355 | ml |
powdered sugar
|
|
79 | ml |
butter, unsalted
|
|
1 | large |
egg yolks
|
|
3E+1 | ml |
kirsch (cherry brandy)
|
* |
Topping | |||
473 | ml |
sour cherries
canned, drained |
* |
3E+1 | ml |
powdered sugar
|
|
237 | ml |
heavy whipping cream
whipped |
|
231.2 | ml/g |
semi-sweet chocolate
semi-sweet bar, null, null |
Directions
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℉ (180℃). 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 ¾ 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 tablespoon confectioners' sugar into the whipped cream.
Cover the sides and top of the cake with whipped cream.
Decorate top of cake with remaining ½ 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.