Savvybearcat.com

Save to favorite Discuss Black Forest Cherry Cake recipe

Write a comment Print Black Forest Cherry Cake recipe

Print this recipe Email Black Forest Cherry Cake recipe to friend

Email this recipe

Black Forest Cherry Cake

Category: German

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 2 users

Ingredients:

1 each ------------cake------------
6 each Eggs, large
1 cup Sugar
1 tsp Vanilla extract
4 oz Unsweetened bakingchocolate*
1 cup Flour, sifted
1 each -----------syrup------------
1/4 cup Sugar
1/3 cup ;water
2 tbsp Kirsch
1 each ----------filling-----------
1 1/2 cup Confectioners' sugar
1/3 cup Butter, unsalted
1 each Egg yolk, large
2 tbsp Kirsch liquer
1 each ----------topping-----------
2 cup Sour cherries, canned, drain
2 tbsp Confectioners' sugar
1 cup Cream, heavy, whipped
8 oz Semisweet chocolate bar (1)

Instructions:

* There should be 4 squares of chocolate and it should be melted.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++ ++++ CAKE: 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. SYRUP: 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. FILLING: 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 3/4 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 1/2 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.