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.
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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
