|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
8 servings |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
6 lg. eggs
1 cup sugar
1 tsp. vanilla extract
4 oz. unsweetened baking chocolate
1 cup flour, sifted
Syrup:
1/4 cup sugar
1/3 cup water
2 tbsp. Kirsch Liquer
Filling:
1-1/2 cups Confectioners' sugar
1/3 cup unsalted butter
1 egg yolk
2 tbsp. Kirsch Liquer
Topping:
2 cups canned sour cherries, drained
2 tbsp. Confectioners' sugar
1 cup heavy cream. whipped
1 (8 oz.) bar semisweet chocolate bar, melted
|
Directions:
|
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°F.oven for 10 to 15 minutes or until a cake tester inserted in the centercomes out clean. Cool cakes in pans for 5 minutes; turn out on racks to cool completely.
Make syrup by mixing together sugar and water and boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick the cake layersand pour syrup over all 3 layers.
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.
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 whippedcream. 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.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
