Schwarzwalder Kirschtorte (Black Forest Cherry Cake)

Ingredients

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 degrees 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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.