German: Blackforest Cake 16 by Recipe Cottage

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	Blackforest Cake 16

		BLACK FOREST CAKE 6 eggs, room temperature 1 c sugar 1 tsp. vanilla 1/2 c flour 1/2 c unsweetened cocoa 2/3 c margarine, melted 1/3 c sugar 3 Tbsp Kirsch or Cointreau glazed cherries 3 c heavy cream 1/2 c icing sugar 8 oz milk chocolate bar Grease and flour 3 cake pans. Preheat oven to 350 degrees. In bowl at high speed, beat eggs until light and fluffy. Beat in 1 cup sugar; continue beating until very thick, about 10 minutes. Add vanilla. Sift flour with cocoa. Fold into egg mixture in fourths, using a wire whisk. Fold in oleo until combined. Turn into pans. Bake for 15 minutes or until surface springs back when pressed. Cool in pans for 5 minutes. Meanwhile, make syrup. In saucepan, combine sugar with 1/2 cup water; stir over medium heat to dissolve sugar. Bring to boiling; boil, uncovered, for 5 minutes. Set aside to cool; add Kirsch. Make glazed cherries. Beat cream with icing sugar until stiff. Invert 1 cake layer onto cake plate. Spread glazed cherries over it. Spread with 1 cup whipped cream. Put 2nd layer on spread with cream. Place 3rd layer on, spread top and side with cream, making 12 cream rosettes around edge (use pastry tube). Refrigerate. Make chocolate curls with bar. Using vegetable parer, scrape across bar. Refrigerate. Put curls in center of cake, mounding, cover rest and sides with curls. Makes 12 servings. Glazed Cherries 1 can pitted Bing cherries, drained 2 Tbsp Kirsch or Cointreau 1 Tbsp cornstarch 2/3 c cherry juice Combine cherries and Kirsch; let stand for 1 hour. In saucepan, combine cornstarch and 1/3 cup cherry juice; stir to dissolve cornstarch. Stir in remaining juice; bring to boiling. Reduce heat; simmer for 5 minutes until thickened and translucent. Cool completely. Add cherries in Kirsch to cooled cornstarch mixture; mix well. Use to fill cake.