The best delicious Schwarzwalder Kirschtorte (black Forest Cherry Cake) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Schwarzwalder Kirschtorte (black Forest Cherry Cake) recipe today!
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What Makes This Schwarzwalder Kirschtorte (black Forest Cherry Cake) Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Schwarzwalder Kirschtorte (black Forest Cherry Cake).
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–CAKE–
6 Eggs; Large
1 c Sugar
1 ts Vanilla Extract
4 oz Unsweetened BakingChocolate*
1 c Flour; Sifted
-SYRUP-
1/4 c Sugar
1/3 c ;Water
2 tb Kirsch
FILLING
1 1/2 c Confectioners’ Sugar
1/3 c Butter; Unsalted
1 Egg Yolk; Large
2 tb Kirsch Liquer
TOPPING
2 c Sour Cherries; Canned, Drain
2 tb Confectioners’ Sugar
1 c Cream; Heavy, Whipped
8 oz Semisweet Chocolate Bar (1)
* There should be 4 squares of chocolate and it should be melted.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++
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.
From
Yields
8 Servings
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