1 3/4 c All purpose flour 1 Stick butter
1 ts Baking powder 3/4 c Granulated sugar
1/2 ts Salt 4 Eggs
2 oz Semisweet chocolate 1 ts Almond extract
FILLING & TOPPING:-
2 c Whipping cream -drained (reserve liquid)
2/3 c Confectioners sugar 12 Maraschino cherries w/stems
1/3 c Kirsch -Chocolate curls
16 oz Can pitted red tart cherries
CAKE: Need two 9-inch round cake pans. In a bowl, combine flour,
baking powder and salt. In double boiler or microwave, melt chocolate
over low heat. Cool. In another mixing bowl, cream butter and sugar
until light and fluffy. Add eggs, 1 at a time, beating after each
addition. Add melted chocolate and gradually add the flour mixture.
Add almond extract. Pour batter into greased and floured pans. Bake
in a preheated 350 degree oven for 30-35 minutes, or until a cake
tester comes out clean. Cool in pan 5 minutes, then on a wire rack.
Cut each layer horizontally, to make four layers.
FILLING AND TOPPING: Need a pastry bag with a star tube. In a mixing
bowl, beat cream until stiff. Gradually add confectioners’ sugar.
Sprinkle 1/3 kirsch on a layer of the cake. Cover with whipped cream
and add 1/3 of the drained cherries. Place a second layer on top and
repeat. Then a third. Top the cake with a fourth layer. Spread 2/3 of
the remaining whipped cream on the top and sides of the cake. Place
last amount of whipped cream in a pastry bag and pipe rosettes of
whipped cream around the top edge. Top rosettes with stemmed cherries
and garnish top center and sides with chocolate curls (made by
shaving a chocolate bar with a vegetable peeler).
Yields
1 servings
