Black forest cherry cake
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Black forest cherry cake
  German    Cakes  
Last updated 6/12/2012 12:54:23 AM. Recipe ID 16260. Report a problem with this recipe.
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      Title: Black forest cherry cake
 Categories: German, Cakes, Fruits
      Yield: 8 Servings
      1 x  ------------cake------------
      6 ea Eggs; large
      1 c  Sugar
      1 ts Vanilla extract
      4 oz Unsweetened bakingchocolate*
      1 c  Flour; sifted
      1 x  -----------syrup------------
    1/4 c  Sugar
    1/3 c  ;water
      2 tb Kirsch
      1 x  ----------filling-----------
  1 1/2 c  Confectioners' sugar
    1/3 c  Butter; unsalted
      1 ea Egg yolk; large
      2 tb Kirsch liquer
      1 x  ----------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 16260 (Apr 03, 2005)

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