Recipe#11355

Title: Blackforest Cake 08

From: Charmaine Corbasson ccorbasson@frontier.canrem.com 
 Newsgroups: rec.food.recipes 
 Subject: Black Forest Cake 
 Date: 2 Nov 1995 14:09:29 -0600 
 Message-ID: <021195.012755.3548@frontier.canrem.com> 

6 Eggs, room temperature
 1 cup Granulated sugar
 3/4 All-purpose flour
 1/2 cup Cocoa
 1/2 cup Butter or margarine, melted and cooled
 1 tsp Vanilla
 Preheat oven to 350F.  Beat eggs in mixing bowl until frothy.
 Gradually add sugar beating until light colored and thick.
 Sift flour and cocoa over batter 1/2 at a time.  Gently fold in
 after each addition.
 Fold butter and vanilla in gradually.  Divide batter among 3 greased
 round 8 inch pans.  Bake in oven for about 20 to 30 minutes until
 and inserted wooden pick comes out clean.  Let stand for 5 to 10
 minutes.  Turn onto racks to cool.
 FILLING
 2 X 14 oz. Canned cherries, drained, reserve juice and a few whole cherries 
 for top garnish
 1/4 cup Kirsch liqueur or sherry
 Reserved cherry juice
 2 tbsp Cornstarch
 2 tbsp Granulated sugar
 1 tsp Lemon juice
 WHIPPED CREAM
 2 cups Whipping cream
 1/4 cup Cocoa
 2 tbsp Granulated sugar
 1 tsp Vanilla
 ICING
 1/4 cup Butter or margarine, softened
 2 cups Icing (confectioners')sugar
 1/2 cup Cocoa
 1/4 cup Prepared coffee
 CHOCOLATE CURLS
 1 Semisweet baking chocolate square
 Filling: After draining cherries remove the whole cherries for
 garnish and cut the rest in half, removing stones. Reserve 15 to
 20 halves to press into icing rims.
 Sprinkle kirsch over cake layers.  Use more if you like.
 Put cherry juice, cornstarch, sugar and lemon juice into small
 saucepan.  Whisk together over medium heat until it boils and
 thickens.  Cool.  Stir in cherry halves.
 Whipped Cream: Beat cream in mixing bowl until fairly thick.  Add
 cocoa, sugar and vanilla.  Beat until stiff.
 Icing: Mix all ingredients together well adding small amounts of
 icing sugar or coffee as needed to make proper consisitency for
 piping.  Now pipe a rim of icing around outside edge of 1 cake
 layer on serving plate.  Spoon 1/2 thickened cherries in center.
 Press a few cherry halves down slightly in icing rim.  Spoon about
 1/3 whipped cream over top.  Repeat with second layer.
  Spread remaining icing on third layer and place on top.  Cover
  with remaining 1/3 whipped cream.  Garnish with whole cherries
 arranged in a circle.
 Chocolate Curls: Warm chocolate square slightly.  Using vegetable
 peeler, peel chocolate forming curls.  Put these in centre of
 cherries.