Black Forest Cherry Cake
INGREDIENTS:
6 large eggs
1 cup sugar
1 teaspoon vanilla extract
4 ounces chocolate, unsweetened melted
1 cup flour sifted
Syrup
1/4 cup sugar
1/3 cup water
2 tablespoons kirsch wasser
Filling
1 1/2 cups confectioners' sugar
1/3 cup butter, unsalted
1 large egg yolk
2 tablespoons kirsch wasser
Topping
2 cups sour cherries canned, drained
2 tablespoons confectioners' sugar
1 cup heavy cream whipped
8 ounces chocolate semi-sweet bar
DIRECTIONS:
CAKE:
1. Beat eggs, sugar, and vanilla together until
thick and fluffy, about 10 minutes.
2. Alternately fold chocolate and flour into the
egg mixture, ending with flour.
3. Pour the batter into 3 8-inch cake pans that
have been well greased and floured.
4. 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.
5. Cool cakes in pans for 5 minutes; turn out on
racks to cool completely.
SYRUP:
1. Make syrup by mixing together sugar and water
and boiling for 5 minutes.
2. When syrup has cooled, stir in kirsch.
3. Prick the cake layers and pour syrup over all 3
layers.
FILLING:
1. To make the butter-cream filling, beat together
sugar and butter until well blended.
2. Add egg yolk; beat until light and fluffy, about
3 to 5 minutes.
3. Fold in kirsch.
CAKE ASSEMBLY:
1. To assemble cake, place 1 layer on a cake plate.
2. Spread with butter cream filling.
3. Using 3/4 cup of the cherries, which have been
patted dry, drop cherries evenly over cream.
4. Place second layer on cake.
5. Repeat.
6. Place third layer on top. Fold 2 T confectioners'
sugar into the whipped cream.
7. Cover the sides and top of the cake with whipped
cream.
8. Decorate top of cake with remaining 1/2 cup cherries.
9. To make chocolate curls from chocolate bar, shave
(at room temperature) with a vegetable peeler.
10. Refrigerate curls until ready to use. Press
chocolate curls on sides of cake and sprinkle a few on
the top.
11. Chill until serving time.
Black Forest Cherry Cake
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