Black forest cherry cake

 
                          BLACK FOREST CHERRY CAKE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cakes                            Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       x            ------------cake------------
    6       ea           Eggs -- large
    1       c            Sugar
    1       t            Vanilla extract
    4       oz           Unsweetened bakingchocolate*
    1       c            Flour -- sifted
    1       x            -----------syrup------------
      1/4   c            Sugar
      1/3   c             -- water
    2       T            Kirsch
    1       x            ----------filling-----------
    1 1/2   c            Confectioners' sugar
      1/3   c            Butter -- unsalted
    1       ea           Egg yolk -- large
    2       T            Kirsch liquer
    1       x            ----------topping-----------
    2       c            Sour cherries -- canned, drain
    2       T            Confectioners' sugar
    1       c            Cream -- heavy, whipped
    8       oz           Semisweet chocolate bar (1)
 
   *  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.
  
 
 
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