Schwarzwalder Kirschtorte (black Forest Cherry Cake) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
CAKE
6: Egg,
1 cup: Sugar,
1 tsp: Vanilla extract,
4 ounce: Chocolate, unsweetened, melted
1 cup: Flour, sifted
SYRUP
1/4 cup: Sugar,
1/3 cup: , Water
2 T: Kirschwasser,
FILLING
1 1/2 cup: Sugar, confectioners
1/3 cup: Butter, sweet
1: Egg yolk,
2 T: Kirschwasser,
TOPPING
2 cup: Sour cherries, canned drained
2 T: Sugar, confectioners
1 cup: Cream, heavy, whipped
8 ounce: Chocolate, semisweet
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp