CAKE
6 Eggs; Large
1 ts Vanilla Extract
1 c Flour; Sifted
1 c Sugar
4 oz Unsweetened BakingChocolate*
-SYRUP-
1/4 c Sugar
2 tb Kirsch
1/3 c ;Water
FILLING
1 1/2 c Confectioners’ Sugar
1 Egg Yolk; Large
1/3 c Butter; Unsalted
2 tb Kirsch Liquer
TOPPING
2 c Sour Cherries; Canned, Drain
1 c Cream; Heavy, Whipped
2 tb Confectioners’ Sugar
8 oz Semisweet Chocolate Bar (1)
* There should be 4 squares of chocolate and it should be melted.
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+++ 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.
Yields
8 servings