–CAKE–
6 Eggs; Large
1 c Sugar
1 ts Vanilla Extract
4 oz Unsweetened BakingChocolate*
1 c Flour; Sifted
-SYRUP-
1/4 c Sugar
1/3 c ;Water
2 tb Kirsch
FILLING
1 1/2 c Confectioners’ Sugar
1/3 c Butter; Unsalted
1 Egg Yolk; Large
2 tb Kirsch Liquer
TOPPING
2 c Sour Cherries; Canned, Drain
2 tb Confectioners’ Sugar
1 c Cream; Heavy, Whipped
8 oz 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 350 degree F. 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.
From
Yields
8 Servings