Ingredients Jump to Instructions ↓

  1. 1 3/4 cups 109g / 3.8oz All-purpose flour

  2. 1 teaspoon 5ml Baking powder

  3. 1/2 teaspoon 2 1/2ml Salt

  4. 2 oz 56g Semisweet chocolate

  5. 1 Butter

  6. 3/4 cup 148g / 5 1/5oz Granulated sugar

  7. 4 Eggs

  8. 1 teaspoon 5ml Almond extract - filling and topping:

  9. 2 cups 474ml Whipping cream

  10. 2/3 cup 131g / 4.6oz Confectioners sugar

  11. 1/3 cup 78ml Kirsch

  12. 1 Pitted red tart cherries - drained

  13. 12 Maraschino cherries w/stems - chocolate curls

Instructions Jump to Ingredients ↑

  1. CAKE: Need two 9-inch round cake pans.

  2. In a bowl, combine flour, baking powder and salt.

  3. In double boiler or microwave, melt chocolate over low heat. Cool.

  4. 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.

  5. Add almond extract. Pour batter into greased and floured pans.

  6. 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.

  7. Cut each layer horizontally, to make four layers.

  8. FILLING AND TOPPING: Need a pastry bag with a star tube.

  9. In a mixing bowl, beat cream until stiff. Gradually add confectioners' sugar.

  10. 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). From: Fred Towner Date: 20 Jun 94 From: Dale Shipp


Send feedback