Schwarzwalder kirschtorte (black forest cherry cake)

 
            Schwarzwalder Kirschtorte (Black Forest Cherry Cake)
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         CAKE:
    6                    Large Eggs
    1      ts            Vanilla Extract
    1      c             Flour  -- Sifted
    1      c             Sugar
    4      oz            Unsweetened Baking Chocolate*
                         SYRUP:
      1/4  c             Sugar
    2      tb            Kirsch
      1/3  c             Water
                         FILLING:
    1 1/2  c             Confectioners' Sugar
    1                    Large Egg Yolk
      1/3  c             Unsalted Butter
    2      tb            Kirsch Liquer
                         TOPPING:
    2      c             Sour Cherries  -- Canned, Drain
    1      c             Heavy Cream  -- Whipped
    2      tb            Confectioners' Sugar
    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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