There are few cakes that pack as much deliciousness as Schwarzwalder Kirschtorte. Black Forest Cherry Cake is a confectionery classic and a public favorite for many decades.
Schwarzwalder Kirschtorte

Schwarzwalder Kirschtorte (Black Forest Cherry Cake)
 
Author:
Serves: 8 servings
Ingredients
Cake:
  • 6 eggs; large
  • 1 Cup sugar
  • 1 teaspoon vanilla extract
  • 4 ounces unsweetened baking chocolate*
  • 1 Cup flour; sifted
Syrup:
  • 1/4 Cup sugar
  • 1/3 Cup water
  • 2 Tablespoons Kirsch
Filling:
  • 1 1/2 Cups confectioners' sugar
  • 1/3 Cup butter; unsalted
  • 1 egg yolk; large
  • 2 Tablespoons Kirsch liqueur
Topping:
  • 2 Cups sour cherries; canned, drain
  • 2 Tablespoons confectioners' sugar
  • 1 Cup cream; heavy, whipped
  • 8 ounces semisweet chocolate bar (1)
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. 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:
  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. Fold 2 Tablespoons confectioner's 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.
  2. 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.

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