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Print this Recipe    Blackforest Cake 10

Schwarzwalder Kirschtorte
(Black Forest Cherry Cake)
Servings: 8

6 eggs
1 c sugar
1 ts vanilla
4 squares (ounces) baking chocolate, melted
1 c sifted flour

1/4 c sugar
1/3 c water
2 T Kirsch

1 1/2 c powdered sugar
1/3 c unsalted butter
1 egg yolk
2 T Kirsch

2 c drained canned sour cherries
2 T powdered sugar
1 c heavy cream, whipped
8 oz semisweet chocolate bar

Beat eggs, sugar and vanilla together until thick and fluffy, about
10 minutes. Alternately fold chocolate and flour into egg mixture,
ending with flour. Pour into three 8 inch round cake pans that have
been well-greased and floured. Bake in preheated oven 10 to 15
minutes, until cake tester inserted in center comes out clean. Cool
cakes in pans 5 minutes, turn out onto racks to cool completely.

Make syrup by combining sugar and water and boiling for 5 minutes.
When syrup has cooled, stir in kirsch. Prick cake layers and pour
syrup over all 3 layers.

Beat sugar and butter until well-blended to make filling. Add egg
yolk, beat until light and fluffy, about 3 to 5 minutes. Fold in

To assemble cake, place 1 layer on cake plate. Spread with filing.
Using 3/4 cup cherries, which have been patted dry, drop cherries
evenly over cream. Place second layer on cake. Repeat. Place third
layer on top. Fold 2 tablespoons powdered 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 bar, shave bar (at room temperature) with vegetable
peeler. Refrigerate curls until ready to use. Press chocolate curls
on sides of cake and sprinkle a few on top. Chill until serving.


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