| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake |
8 |
Servings |
INGREDIENTS
| 6 |
|
Eggs; room temperature |
| 1 |
c |
Granulated sugar |
| 3/4 |
c |
Flour |
| 1/2 |
c |
Cocoa |
| 1/2 |
c |
Butter or margarine; melted and cooled |
| 1 |
ts |
Vanilla |
| 2 |
cn |
(14-oz) cherries; drained, reserve juice and a few whole cherries for top garnish |
| 1/4 |
c |
Kirsch liqueur or sherry |
|
|
Reserved cherry juice |
| 2 |
tb |
Cornstarch |
| 2 |
tb |
Granulated sugar |
| 1 |
ts |
Lemon juice |
| 2 |
c |
Whipping cream |
| 1/4 |
c |
Cocoa |
| 2 |
tb |
Granulated sugar |
| 1 |
ts |
Vanilla |
| 1/4 |
c |
Butter or margarine; softened |
| 2 |
c |
Icing (confectioners')sugar |
| 1/2 |
c |
Cocoa |
| 1/4 |
c |
Prepared coffee |
| 1 |
|
Semisweet baking chocolate square |
INSTRUCTIONS
FILLING
WHIPPED CREAM
ICING
CHOCOLATE CURLS
From: Charmaine Corbasson <ccorbasson@frontier.canrem.com>
Date: 2 Nov 1995 14:09:29 -0600
Preheat oven to 350F. Beat eggs in mixing bowl until frothy. Gradually
add sugar beating until light colored and thick.
Sift flour and cocoa over batter 1/2 at a time. Gently fold in after each
addition.
Fold butter and vanilla in gradually. Divide batter among 3 greased round
8 inch pans. Bake in oven for about 20 to 30 minutes until and inserted
wooden pick comes out clean. Let stand for 5 to 10 minutes. Turn onto racks
to cool.
Filling: After draining cherries remove the whole cherries for garnish and
cut the rest in half, removing stones. Reserve 15 to 20 halves to press
into icing rims. Sprinkle kirsch over cake layers. Use more if you like.
Put cherry juice, cornstarch, sugar and lemon juice into small saucepan.
Whisk together over medium heat until it boils and thickens. Cool. Stir in
cherry halves.
Whipped Cream: Beat cream in mixing bowl until fairly thick. Add cocoa,
sugar and vanilla. Beat until stiff.
Icing: Mix all ingredients together well adding small amounts of icing
sugar or coffee as needed to make proper consisitency for piping. Now pipe
a rim of icing around outside edge of 1 cake layer on serving plate. Spoon
1/2 thickened cherries in center. Press a few cherry halves down slightly
in icing rim. Spoon about 1/3 whipped cream over top. Repeat with second
layer. Spread remaining icing on third layer and place on top. Cover with
remaining 1/3 whipped cream. Garnish with whole cherries arranged in a
circle.
Chocolate Curls: Warm chocolate square slightly. Using vegetable peeler,
peel chocolate forming curls. Put these in centre of cherries.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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