Yield: 8 servings
Measure | Ingredient |
---|---|
1 x | ------------cake------------ |
6 eaches | Eggs; large |
1 cup | Sugar |
1 teaspoon | Vanilla extract |
4 ounces | Unsweetened bakingchocolate* |
1 cup | Flour; sifted ---------syrup------------ |
¼ cup | Sugar |
⅓ cup | ;water |
2 tablespoons | Kirsch --------filling----------- |
1½ cup | Confectioners' sugar |
⅓ 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) |
* 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 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 T 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.