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Ingredientes
- 1 3/4 c. all purpose flour
- 1 tsp baking pwdr
- 1/2 tsp salt
- 2 ounce semisweet chocolate
- 1 stk butter
- 3/4 c. granulated sugar
- 4 x Large eggs
- 1 tsp almond extract
- 2 c. whipping cream
- 2/3 c. confectioners sugar
- 1/3 c. kirsch
- 16 ounce can pitted red tart cherries liquid removed (reserve liquid)
- 12 x maraschino cherries w/stems Chocolate curls
Direcciones
- CAKE:Need two 9-inch round cake pans. In a bowl, combine flour, baking pwdr and salt. In double boiler or possibly microwave, heat chocolate over low heat. Cold. In another mixing bowl, cream butter and sugar till light and fluffy. Add in Large eggs, 1 at a time, beating after each addition. Add in melted chocolate and gradually add in the flour mix. Add in almond extract. Pour batter into greased and floured pans. Bake in a preheated 350 degree oven for 30-35 min, or possibly till a cake tester comes out clean. Cold in pan 5 min, then on a wire rack. Cut each layer horizontally, to make four layers.
- FILLING AND TOPPING:Need a pastry bag with a star tube. In a mixing bowl, beat cream till stiff. Gradually add in confectioners' sugar. Sprinkle 1/3 kirsch on a layer of the cake. Cover with whipped cream and add in 1/3 of the liquid removed cherries. Place a second layer on top and repeat. Then a third. Top the cake with a fourth layer. Spread 2/3 of the remaining whipped cream on the top and sides of the cake. Place last amount of whipped cream in a pastry bag and pipe rosettes of whipped cream around the top edge. Top rosettes with stemmed cherries and garnish top center and sides with chocolate curls (made by shaving a chocolate bar with a vegetable peeler).
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