Recipe#11357

Title: Blackforest Cake 10

rec.food.recipes archive

(Black Forest Cherry Cake)
 Servings:  8
   
 6 eggs
 1 c sugar
 1 ts vanilla
 4 squares (ounces) baking chocolate, melted
 1 c sifted flour
 1/4 c sugar
 1/3 c water
 2 T Kirsch
 1 1/2 c powdered sugar
 1/3 c unsalted butter
 1 egg yolk
 2 T  Kirsch
 2 c drained canned sour cherries
 2 T powdered sugar
 1 c heavy cream, whipped
 8 oz semisweet chocolate bar
 Beat eggs, sugar and vanilla together until thick and fluffy, about
 10 minutes. Alternately fold chocolate and flour into egg mixture,
 ending with flour. Pour into three 8 inch round cake pans that have
 been well-greased and floured. Bake in preheated oven 10 to 15
 minutes, until cake tester inserted in center comes out clean. Cool
 cakes in pans 5 minutes, turn out onto racks to cool completely.
 Make syrup by combining sugar and water and boiling for 5 minutes.
 When syrup has cooled, stir in kirsch.   Prick cake layers and pour
 syrup over all 3 layers.
 Beat sugar and butter until well-blended to make filling. Add egg
 yolk, beat until light and fluffy, about 3 to 5 minutes. Fold in
 kirsch.
 To assemble cake, place 1 layer on cake plate. Spread with filing.
 Using 3/4 cup cherries, which have been patted dry, drop cherries
 evenly over cream. Place second layer on cake. Repeat. Place third
 layer on top.   Fold 2 tablespoons powdered sugar into whipped
 cream. Cover sides and top of cake with whipped cream. Decorate
 top of cake with remaining 1/2 cup cherries.   To make chocolate
 curls from bar, shave bar (at room temperature) with vegetable
 peeler. Refrigerate curls until ready to use. Press chocolate curls
 on sides of cake and sprinkle a few on top. Chill until serving.