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Black Forest Cherry Cake

* Exported from MasterCook *

Black Forest Cherry Cake

Recipe By : Art Poe <apoe@unicom.net>
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
------------CAKE------------
6 Eggs; Large
1 Cup Sugar
1 Teaspoon Vanilla Extract
4 Ounces Unsweetened Baking Chocolate
1 Cup Flour; Sifted
-----------SYRUP------------
1/4 Cup Sugar
1/3 Cup Water
2 Tablespoons Kirsch
----------FILLING-----------
1 1/2 Cups Confectioners' Sugar
1/3 Cup Butter; Unsalted
1 Egg Yolk; Large
2 Tablespoons Kirsch Liquer
----------TOPPING-----------
2 Cups Sour Cherries; Canned, Drain
2 Tablespoons Confectioners' Sugar
1 Cup Cream; Heavy, Whipped
8 Ounces Semisweet Chocolate Bar (1)

* 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 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 and sprinkle a few on the top. Chill until serving time.

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