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.
Yields
8 Servings
