Black Forest Cherry Cake 2 Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 3/4 cup: All purpose flour,
1 Stick: butter,
1 tsp: Baking powder,
3/4 cup: Granulated sugar,
1/2 tsp: Salt,
4: Eggs,
2 ounce: Semisweet chocolate,
1 tsp: Almond extract,
FILLING & TOPPING:
2 cup: Whipping cream,
-drained, reserve liquid
2/3 cup: Confectioners sugar,
12: Maraschino cherries w/stems,
1/3 cup: Kirsch,
-Chocolate curls,
16 ounce: Can pitted red tart cherries,
Directions:
CAKE: Need two 9-inch round cake pans. In a bowl, combine flour,
baking powder and salt. In double boiler or microwave, melt chocolate
over low heat. Cool. In another mixing bowl, cream butter and sugar
until light and fluffy. Add eggs, 1 at a time, beating after each
addition. Add melted chocolate and gradually add the flour mixture.
Add almond extract. Pour batter into greased and floured pans. Bake
in a preheated 350 degree oven for 30-35 minutes, or until a cake
tester comes out clean. Cool in pan 5 minutes, then on a wire rack.
Cut each layer horizontally, to make four layers.
FILLING AND TOPPING: Need a pastry bag with a star tube. In a mixing
bowl, beat cream until stiff. Gradually add confectioners sugar.
Sprinkle 1/3 kirsch on a layer of the cake. Cover with whipped cream
and add 1/3 of the drained cherries. Place a second layer on top and
repeat. Then a third. Top the cake with a fourth layer. Spread 2/3 of
the remaining whipped cream on the top and sides of the cake. Place
last amount of whipped cream in a pastry bag and pipe rosettes of
whipped cream around the top edge. Top rosettes with stemmed cherries
and garnish top center and sides with chocolate curls (made by
shaving a chocolate bar with a vegetable peeler).
From: Fred Towner Date: 20 Jun 94
Submitted By GAIL SHIPP On 03-01-95
Source from luhu.jp
baking powder and salt. In double boiler or microwave, melt chocolate
over low heat. Cool. In another mixing bowl, cream butter and sugar
until light and fluffy. Add eggs, 1 at a time, beating after each
addition. Add melted chocolate and gradually add the flour mixture.
Add almond extract. Pour batter into greased and floured pans. Bake
in a preheated 350 degree oven for 30-35 minutes, or until a cake
tester comes out clean. Cool in pan 5 minutes, then on a wire rack.
Cut each layer horizontally, to make four layers.
FILLING AND TOPPING: Need a pastry bag with a star tube. In a mixing
bowl, beat cream until stiff. Gradually add confectioners sugar.
Sprinkle 1/3 kirsch on a layer of the cake. Cover with whipped cream
and add 1/3 of the drained cherries. Place a second layer on top and
repeat. Then a third. Top the cake with a fourth layer. Spread 2/3 of
the remaining whipped cream on the top and sides of the cake. Place
last amount of whipped cream in a pastry bag and pipe rosettes of
whipped cream around the top edge. Top rosettes with stemmed cherries
and garnish top center and sides with chocolate curls (made by
shaving a chocolate bar with a vegetable peeler).
From: Fred Towner Date: 20 Jun 94
Submitted By GAIL SHIPP On 03-01-95
Source from luhu.jp