Yield: 8 servings
|1 teaspoon||Vanilla Extract|
|1½ cup||Confectioners' Sugar|
|⅓ cup||Unsalted butter|
|2 cups||Sour Cherries; Canned, Drain|
|2 tablespoons||Confectioners' Sugar|
|4 ounces||Unsweet. Baking Chocolate -|
|1 cup||Flour; Sifted|
|1 large||Egg Yolk|
|2 tablespoons||Kirsch Liquer|
|1 cup||Heavy cream; whipped|
|8 ounces||Semisweet Chocolate Bar (1)|
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 350F degree 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 & sprinkle a few on the top. Chill.