Black Forest Cherry Cake (Schwarzwalder Kirschtorte)
Cuisine: German
Author: Epicurus.com Kitchens
Ingredients
For the cake:
  • 6 large eggs
  • 1 Cup sugar
  • 1 teaspoon vanilla extract or essence
  • 4 ounces unsweetened baking chocolate, melted *
  • 1 Cup flour, sifted
For the syrup:
  • 1/4 Cup sugar
  • 1/3 Cup water
  • 2 Tablespoons Kirsch
For the filling:
  • 1 1/2 Cups confectioners' sugar / icing sugar
  • 1/3 Cup unsalted butter
  • 1 large egg yolk
  • 2 Tablespoons Kirsch
For the topping:
  • 2 Cups canned sour cherries, drained
  • 2 Tablespoons confectioners' icing sugar
  • 1 Cup heavy cream, whipped
  • 8 ounces semisweet chocolate
Instructions
  1. * There should be 4 squares of chocolate and it should be melted.
CAKE:
  1. 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.
  2. 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. When cooled cut the cakes to be of even height and flat.
SYRUP:
  1. ]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:
  1. 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:
  1. 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.
  2. Fold 2 Tablespoons 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.
  3. 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.
  4. Chill until serving time.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/black-forest-cherry-cake-schwarzwalder-kirschtorte/1075/