CAKE
6 lg Eggs 4 oz Unsweet. Baking Chocolate –
1 c Sugar Melted
1 ts Vanilla Extract 1 c Flour; Sifted
-SYRUP-
1/4 c Sugar 2 tb Kirsch
1/3 c Water
FILLING
1 1/2 c Confectioners’ Sugar 1 lg Egg Yolk
1/3 c Unsalted butter 2 tb Kirsch Liquer
TOPPING
2 c Sour Cherries; Canned, Drain 1 c Heavy cream; whipped
2 tb Confectioners’ Sugar 8 oz Semisweet Chocolate Bar (1)
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 350F
degree 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 & sprinkle a few on
the top. Chill.
Yields
8 servings