CAKE
6 Eggs; Large
1 c Sugar
1 ts Vanilla Extract
4 oz Unsweetened BakingChocolate*
1 c Flour; Sifted
-SYRUP-
1/4 c Sugar
1/3 c ;Water
2 tb Kirsch
FILLING
1 1/2 c Confectioners’ Sugar
1/3 c Butter; Unsalted
1 Egg Yolk; Large
2 tb Kirsch Liquer
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.
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++++++++++++++++++ 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.
Yields
8 Servings