Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Black Forest Cherry Cake




Source of Recipe


Internet


List of Ingredients




Cake:

6 ea eggs; large
1 c sugar
1 ts vanilla extract
4 oz semi-bitter baking chocolate, melted
1 c flour; sifted

Syrup:

1/4 c sugar
1/3 c water
2 tb kirsch liquor
Filling: (butter cream)

1-1/2 c confectioners' sugar
1/3 c butter; unsalted
1 ea egg yolk; large
2 tb kirsch liquor Filling: (whipped cream)

3 c cream; heavy, whipped
100 g confectioners' sugar
2 tb kirsch liquor
vanilla sugar

Topping:

2 c sour cherries; canned, drain
2 tb confectioners' Sugar
1 c cream; heavy, whipped
8 oz semisweet chocolate bar (1)

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 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. Instead of making three thin cakes in different pans you can make a thicker one and cut it into three pieces.
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. If you want to have a lighter and less sweet cake use simply the kirsch liquor instead of the syrup.
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. For the whipped cream filling fold the sugar and the kirsch liquor into the whipped cream.
Assembly: To assemble cake, place 1 layer on a cake plate. Spread with 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 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.
8 servings