Schwarzwalder Kirschtorte (black Forest Cherry Recipe

The best delicious Schwarzwalder Kirschtorte (black Forest Cherry recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Schwarzwalder Kirschtorte (black Forest Cherry recipe today!

Hello my friends, this Schwarzwalder Kirschtorte (black Forest Cherry recipe will not disappoint, I promise! Made with simple ingredients, our Schwarzwalder Kirschtorte (black Forest Cherry is amazingly delicious, and addictive, everyone will be asking for more Schwarzwalder Kirschtorte (black Forest Cherry.

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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Schwarzwalder Kirschtorte (black Forest Cherry.

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Ingredients & Directions


CAKE
6 ea 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 ea 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.

Yields
8 servings



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