Schwarzwalder kirschtorte (black forest cherr
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Schwarzwalder kirschtorte (black forest cherr
  German    Cakes  
Last updated 6/12/2012 1:22:25 AM. Recipe ID 55053. Report a problem with this recipe.
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      Title: Schwarzwalder kirschtorte (black forest cherr
 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 55053 (Apr 03, 2005)

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