Basic information

Name:
Schwarzwaelder kirschtorte (black forest cher
Yield:
8
Categories
Lang:
en
User:
matiaspalomec



Ingredients

Topping

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

Syrup

333333333333 c
 Water
2 Tbs
 Kirsch
1/4 c
 Sugar

Filling

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

Cake

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



Instructions:

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.

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 & sprinkle a few on the top. Chill.

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