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.

What Makes This Schwarzwalder Kirschtorte (black Forest Cherry 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.

Ready to make this Schwarzwalder Kirschtorte (black Forest Cherry Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.


Ingredients & Directions

6 ea Eggs; Large
1 c Sugar
1 ts Vanilla Extract
4 oz Unsweetened BakingChocolate*
1 c Flour; Sifted

1/4 c Sugar
1/3 c ;Water
2 tb Kirsch

1 1/2 c Confectioners’ Sugar
1/3 c Butter; Unsalted
1 ea Egg Yolk; Large
2 tb Kirsch Liquer

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.

8 servings

Leave a Reply

Your email address will not be published. Required fields are marked *