–CAKE–
6 ea Eggs; Large 4 oz Unsweetened BakingChocolate*
1 c Sugar 1 c Flour; Sifted
1 ts Vanilla Extract
-SYRUP-
1/4 c Sugar 2 tb Kirsch
1/3 c ;Water
FILLING
1 1/2 c Confectioners’ Sugar 1 ea 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