The Recipe Bin: German - Desserts & Candies



    Black Forest Cherry Cake
     
     
    Cake:

    6 large Eggs
    1 cup Sugar
    1 tsp Vanilla Extract
    4 oz Unsweetened Baking Chocolate (Melted)
    1 cup Flour (Sifted)
    Syrup:

    ¼ cup Sugar
    ⅓ cup Water
    2 tbsp Kirsch Liquer
     
    Filling:

    1½ cups Confectioners' Sugar
    ⅓ cup Butter (Unsalted)
    1 large Egg Yolk
    2 tbsp Kirsch Liquer
    Topping:

    2 cups Sour Cherries (Canned, Drained)
    2 tbsp Confectioners' Sugar
    1 cup Heavy Cream (Whipped)
    8 oz Semisweet Chocolate Bar
     
     

      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°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 ¾ 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 tbsp confectioners' sugar into the whipped cream.
      • Cover the sides and top of the cake with whipped cream.
      • Decorate top of cake with remaining ½ 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.
     
    Makes approximately 8 servings.

    unknown calories per serving.

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