Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US Cake 6 Eggs (large) 1 cup 198g / 7oz Sugar 1 teaspoon 5ml Vanilla extract 4 oz 113g Unsweetened baking chocolate 1 cup 62g / 2 1/5oz Flour; sifted Syrup 1/4 cup 49g / 1.7oz Sugar 1/3 cup 78ml Water 2 tablespoons 30ml Kirsch Filling 1 1/2 cups 297g / 10oz Confectioners' sugar 1/3 cup 65g / 2 1/3oz Butter; unsalted 1 Egg yolk; large 2 tablespoons 30ml Kirsch liqueur Topping 2 cups 125g / 4.4oz Sour cherries; canned - drain 2 tablespoons 30ml Confectioners' sugar 1 cup 237ml Cream, heavy - whipped 8 oz 227g Semisweet chocolate bar - (1)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * 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 tbs 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.


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