Schwarzwalder Kirschtorte (Black Forest Cherry Cake)
Saved in 8 recipe boxes and 7 cookbooks
|4||ounces||chocolate unsweetened||unsweetened, melted|
|2||tablespoons||kirsch (cherry brandy)||*|
|2||tablespoons||liqueur||kirsch or cherry brandy|
|2||cups||sour cherries||canned, drained*|
|1||cup||heavy whipping cream||whipped|
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.
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.
First published: 1996-01-27 last updated: 2014-12-16