Basic information

Name: Schwarzwalder kirschtorte (black forest cherr

Yield: 8

Categories german, cakes, fruits, desserts




 layers. FILLING: To make the butter-cream filling, beat
 Sour Cherries; Canned, Drain
 Confectioners' Sugar
 Cream; Heavy, Whipped
 Semisweet Chocolate Bar (1)




 Butter; Unsalted
 1 1/2 
 Confectioners' Sugar
 Egg Yolk; Large
 Kirsch Liquer


 Eggs; Large
 Vanilla Extract
 Unsweetened BakingChocolate*
 Flour; Sifted


* There should be 4 squares of chocolate and it should be melted.

++++++++++++++++++ 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
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.