Basic information

Name: Schwarzwaelder kirschtorte (black forest cher

Yield: 8

Categories german, cakes, fruits, desserts, ethnic




 8 oz
 Semisweet Chocolate Bar (1)
 2 c
 Sour Cherries; Canned, Drain
 2 Tbs
 Confectioners' Sugar
 1 c
 Heavy cream; whipped


 333333333333 c
 2 Tbs
 1/4 c


 333333333333 c
 Unsalted butter
 2 Tbs
 Kirsch Liquer
 1 1/2 c
 Confectioners' Sugar
 1 large
 Egg Yolk


 6 large
 4 oz
 Unsweet. Baking Chocolate -
 1 tsp
 Vanilla Extract
 1 c
 1 c
 Flour; Sifted


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 350F degree 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.

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 & sprinkle a few on the top. Chill.