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Receta Schwarzwalder Kirschtorte (Black Forest Cherry Cake)

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Raciónes: 8

Ingredientes

Cost per serving $1.81 view details
  • 6 x Large eggs, Large
  • 1 c. Sugar
  • 1 tsp Vanilla Extract
  • 4 ounce Unsweetened BakingChocolate*
  • 1 c. Flour, Sifted
  • 1/4 c. Sugar
  • 1/3 c. ,Water
  • 2 tsp Kirsch
  • 1 1/2 c. Confectioners' Sugar
  • 1/3 c. Butter, Unsalted
  • 1 x Egg Yolk, Large
  • 2 tsp Kirsch Liquer
  • 2 c. Sour Cherries, Canned, Drain
  • 2 tsp Confectioners' Sugar
  • 1 c. Cream, Heavy, Whipped
  • 8 ounce Semisweet Chocolate Bar (1)

Direcciones

  1. * There should be 4 squares of chocolate and it should be melted.
  2. CAKE:Beat Large eggs, sugar, and vanilla together till thick and fluffy, about 10 min. Alternately fold chocolate and flour into the egg mix, ending with flour.
  3. Pour the batter into 3 8-inch cake pans which have been well greased and floured. Bake in a preheated 350 degree F. oven for 10 to 15 min or possibly till a cake tester inserted in the center comes out clean.
  4. Cold cakes in pans for 5 min; turn out on racks to cold completely.
  5. SYRUP:Make syrup by mixing together sugar and water and boiling for 5 min. 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 till well blended. Add in egg yolk; beat till light and fluffy, about 3 to 5 min. Mix in Kirsch. CAKE ASSEMBLY:To assemble cake, place 1 layer on a cake plate.
  6. Spread with butter cream filling. Using 3/4 c. of the cherries, that have been patted dry, drop cherries proportionately over cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2 Tablespoons confectioners' sugar into the whipped cream. Cover the sides and top of the cake with whipped cream.
  7. Decorate top of cake with remaining 1/2 c. cherries.
  8. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler. Chill curls till ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Refrigeratetill serving time.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 208g
Recipe makes 8 servings
Calories 611  
Calories from Fat 281 46%
Total Fat 32.57g 41%
Saturated Fat 18.89g 76%
Trans Fat 0.0g  
Cholesterol 223mg 74%
Sodium 68mg 3%
Potassium 380mg 11%
Total Carbs 79.76g 21%
Dietary Fiber 5.7g 19%
Sugars 57.51g 38%
Protein 10.99g 18%
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