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 cup | 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 |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
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.
Similar Recipes
black forest cake