Schwarzwalder Kirschtorte (Black Forest Cherry Cake) Recipe - Cooking Index
Schwarzwalder Kirschtorte (Black Forest Cherry Cake) Recipe - Cooking Index
| Cake | ||
| 6 | Eggs - large | |
| 4 oz | 113g | Unsweetened baking chocolate* |
| 1 cup | 198g / 7oz | Sugar |
| 1 cup | 62g / 2.2oz | Flour - sifted |
| 1 teaspoon | 5ml | Vanilla extract |
| Syrup | ||
| 1/4 cup | 49g / 1.7oz | Sugar |
| 2 tablespoons | 30ml | Kirsch |
| 1/3 cup | 78ml | -- water |
| Filling | ||
| 1 1/2 cups | 297g / 10oz | Confectioners' sugar |
| 1 | Egg yolk - large | |
| 1/3 cup | 65g / 2.3oz | Butter - unsalted |
| 2 tablespoons | 30ml | Kirsch liqueur |
| Topping | ||
| 2 cups | 125g / 4.4oz | Sour cherries; canned - drain |
| 1 cup | 237ml | Cream; heavy - whipped |
| 2 tablespoons | 30ml | Confectioners' sugar |
| 8 oz | 227g | 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 350F 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.
Source:
Heinz Kindlimann
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