Tuesday, March 20, 2012

Black Forest Cake

Layers of sweetness!

IMAGE

6 eggs
1 cup sugar
1 teaspoon vanilla
4 squares unsweetened baking chocolate, melted and cooled
1 cup sifted flour

Syrup:
1/4 cup sugar
1/3 cup water
2 tablespoons kirsch liqueur

Butter Cream Filling:
1 1/2 cups confectioners' sugar
1/3 cup unsalted butter
1 egg yolk
2 tablespoons kirsch liqueur

Topping:
2 cups drained canned sour cherries, patted dry
2 tablespoons confectioners' sugar
1 cup heavy cream, whipped
8 - ounce semisweet chocolate bar

Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternatively fold chocolate and flour into egg mixture, ending with flour. Pour batter into 3 well greased and floured 8 inch round cake pans. Bake in preheated 350 degree F oven 10 to 15 minutes, until cake tester inserted in center comes out clean. Cool cakes in pans 5 minutes; turn onto racks to cool completely.

To make syrup, mix together sugar and water; boil 5 minutes. When syrup has cooled, stir in kirsch. Prick cake layers; brush syrup over all 3 layers.

To make 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 kirsh.

Assemble cake. Place 1 layer on cake plate, spread with filling. Drop 3/4 cup cherries evenly over filling. Place second layer on cake. Repeat. Place third layer on top.

Fold Confectioners' sugar into whipped cream. Cover sides and top of cake with whipped cream. Decorate top of cake with remaining 1/2 cup cherries.

To make chocolate curls from chocolate bar, shave bar (at room temperature) with vegetable peeler. Refrigerate until ready to use.

Press chocolate curls on sides of cake; sprinkle a few on top. Chill until serving time.

Yield: 8 - 10 servings

Click here for a printable version of this recipe.




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