Ingredients Jump to Instructions ↓

  1. --CAKE--

  2. 6 lg Eggs

  3. 1 c Sugar

  4. 1 ts Vanilla Extract

  5. 4 oz Unsweet. Baking Chocolate -

  6. Melted 1 c Flour; Sifted

  7. --SYRUP--

  8. 1/4 c Sugar

  9. 1/3 c Water

  10. 2 tb Kirsch

  11. --FILLING--

  12. 1 1/2 c Confectioners' Sugar

  13. 1/3 c Unsalted butter

  14. 1 lg Egg Yolk

  15. 2 tb Kirsch Liquer

  16. --TOPPING--

  17. 2 c Sour Cherries; Canned, Drain

  18. 2 tb Confectioners' Sugar

  19. 1 c Heavy cream; whipped

  20. 8 oz Semisweet Chocolate Bar (1)

  21. CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture,

  22. 3 8-inch cake pans that have been well greased and floured. Bake in a preheated

  23. 350F degree oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean.

  24. 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

  25. 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

  26. 1 layer on a cake plate. Spread with butter cream filling. Using

  27. 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

  28. 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

  29. 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 & sprinkle a few on the top. Chill.


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