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Black Forest Cherry Cake

* Exported from MasterCook *

BLACK FOREST CHERRY CAKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 x ------------cake------------
6 ea Eggs -- large
1 c Sugar
1 t Vanilla extract
4 oz Unsweetened bakingchocolate*
1 c Flour -- sifted
1 x -----------syrup------------
1/4 c Sugar
1/3 c -- water
2 T Kirsch
1 x ----------filling-----------
1 1/2 c Confectioners' sugar
1/3 c Butter -- unsalted
1 ea Egg yolk -- large
2 T Kirsch liquer
1 x ----------topping-----------
2 c Sour cherries -- canned, drain
2 T Confectioners' sugar
1 c Cream -- heavy, whipped
8 oz 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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