CAKE
6 Eggs; Large 4 oz Unsweetened BakingChocolate*
1 c Sugar 1 c Flour; Sifted
1 ts Vanilla Extract
-SYRUP-
1/4 c Sugar 2 tb Kirsch
1/3 c ;Water
FILLING
1 1/2 c Confectioners’ Sugar 1 Egg Yolk; Large
1/3 c Butter; Unsalted 2 tb Kirsch Liquer
TOPPING
2 c Sour Cherries; Canned, Drain 1 c Cream; Heavy, Whipped
2 tb Confectioners’ Sugar 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.
Yields
8 servings
