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    Black Forest Cherry Cake

    List of Ingredients

    Cake:
    6 large Eggs
    1 cup Sugar
    1 tsp Vanilla extract
    4 oz Unsweetened baking chocolate - Melted
    1 cup Flour - sifted Syrup:
    1/4 cup Sugar
    1/3 cup water
    2 tbsp Kirsch liquer
    Filling:
    11/2 cups Confectioners' sugar
    1/3 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




    Recipe

    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 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 tbsp 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.

    Makes 8 servings.

 

 

 


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