Yield: 8 Servings
|4 \N||Squares baking chocolate; melted|
|1 cup||Sifted flour|
|1½ cup||Powdered sugar|
|⅓ cup||Unsalted butter|
|1 \N||Egg yolk|
|2 cups||Drained canned sour cherries|
|2 tablespoons||Powdered sugar|
|1 cup||Heavy cream; whipped|
|8 ounces||Semisweet chocolate bar|
From: Lisa Burnham <lburnham@...> Date: Fri, 1 Jul 1994 02:59:23 GMT Beat eggs, sugar and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into egg mixture, ending with flour. Pour into three 8 inch round cake pans that have been well-greased and floured. Bake in preheated oven 10 to 15 minutes, until cake tester inserted in center comes out clean. Cool cakes in pans 5 minutes; turn out onto racks to cool completely. Make syrup by combining sugar and water and boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick cake layers and pour syrup over all 3 layers. Beat sugar and butter until well-blended to make filling. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in kirsch. To assemble cake, place 1 layer on cake plate. Spread with filing. Using ¾ cup cherries, which have been patted dry, drop cherries evenly over cream. Place second layer on cake.
Repeat. Place third layer on top. Fold 2 tablespoons powdered sugar into whipped cream. Cover sides and top of cake with whipped cream. Decorate top of cake with remaining ½ cup cherries. To make chocolate curls from bar, shave bar (at room temperature) with vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on top. Chill until serving.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .