| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Eggs, Dairy | German | German, Cakes, Fruits/nuts, Desserts | 8 | Servings |
INGREDIENTS
| 6 | 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 | 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) |
INSTRUCTIONS
CAKE SYRUP FILLING TOPPING * 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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