Recipe#11348

Title: Blackforest Cake 01

Newsgroups: rec.food.recipes 
 From: ak399@cleveland.freenet.edu (Carole A. Resnick) 
 Message-ID: <2a5ad7$rmq@usenet.INS.CWRU.Edu> 
 Date: 21 Oct 1993 06:32:07 GMT 

1 3/4 cup all purpose flour
 1 teaspoon baking powder
 1/2 teaspoon salt
 2 oz semisweet chocolate
 1 stick butter
 3/4 cup granulated sugar
 4 eggs
 1 teaspoon almond extract
 2 cups whipping cream
 2/3 cup confectioners sugar
 1/3 cup kirsch
 16 oz can pitted red tart cherries drained (reserve liquid)
 12 maraschino cherries w/stems
 Chocolate curls
  
 Need two 9-inch round cake pans. In a bowl, combine flour, baking
 powder and salt. In double boiler or microwave, melt chocolate over
 low heat. Cool. In another mixing bowl, cream butter and sugar
 until light and fluffy. Add eggs, 1 at a time, beating after each
 addition. Add melted chocolate and gradually add the flour mixture.
 Add almond extract. Pour batter into greased and floured pans. Bake
 in a preheated 350 degree oven for 30-35 minutes, or until a cake
 tester comes out clean. Cool in pan 5 minutes, then on a wire rack.
 Cut each layer horizontally, to make four layers.
 Need a pastry bag with a star tube. In a mixing bowl, beat cream
 until stiff. Gradually add confectioners' sugar.  Sprinkle 1/3
 kirsch on a layer of the cake. Cover with whipped cream and add
 1/3 of the drained cherries. Place a second layer on top and repeat.
 Then a third. Top the cake with a fourth layer.  Spread 2/3 of the
 remaining whipped cream on the top and sides of the cake. Place
 last amount of whipped cream in a pastry bag and pipe rosettes of
 whipped cream around the top edge. Top rosettes with stemmed cherries
 and garnish top center and sides with chocolate curls (made by
 shaving a chocolate bar with a vegetable peeler).