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 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 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.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++ 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
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