Schwarzwalder kirschtorte (black forest cherry
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Schwarzwalder kirschtorte (black forest cherry
  German    Cakes  
Last updated 6/12/2012 12:54:23 AM. Recipe ID 16259. Report a problem with this recipe.
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      Title: Schwarzwalder kirschtorte (black forest cherry
 Categories: German, Cakes, Fruits, Desserts
      Yield: 8 Servings
 
MMMMM----------------------------CAKE---------------------------------
      6 ea Eggs; Large
      1 c  Sugar
      1 ts Vanilla Extract
      4 oz Unsweetened BakingChocolate*
      1 c  Flour; Sifted

MMMMM---------------------------SYRUP--------------------------------
    1/4 c  Sugar
    1/3 c  ;Water
      2 tb Kirsch

MMMMM--------------------------FILLING-------------------------------
  1 1/2 c  Confectioners' Sugar
    1/3 c  Butter; Unsalted
      1 ea Egg Yolk; Large
      2 tb Kirsch Liquer

MMMMM--------------------------TOPPING-------------------------------
      2 c  Sour Cherries; Canned, Drain
      2 tb 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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Recipe ID 16259 (Apr 03, 2005)

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