Schwarzwalder kirschtorte (black forest cherry cake)

Yield: 8 servings

Measure Ingredient
6 \N Eggs; Large
1 cup Sugar
1 teaspoon Vanilla Extract
¼ cup Sugar
⅓ cup ;Water
1½ cup Confectioners' Sugar
⅓ cup Butter; Unsalted
2 cups Sour Cherries; Canned, Drain
2 tablespoons Confectioners' Sugar
4 ounces Unsweetened BakingChocolate*
1 cup Flour; Sifted
2 tablespoons Kirsch
1 \N Egg Yolk; Large
2 tablespoons Kirsch Liquer
1 cup Cream; Heavy, Whipped
8 ounces Semisweet Chocolate Bar (1)





* There should be 4 squares of chocolate and it should be melted.

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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.


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.


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. Submitted By MICHELLE BRUCE On 03-09-95

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