*  Exported from  MasterCook  *

              SCHWARZWAELDER KIRSCHTORTE (BLACK FOREST CHER

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Cakes                            Fruits
                Desserts                         Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----CAKE-----
   6       lg           Eggs
   1       c            Sugar
   1       t            Vanilla Extract
   4       oz           Unsweet. Baking Chocolate -
                        Melted
   1       c            Flour -- Sifted
                        -----SYRUP-----
     1/4   c            Sugar
     1/3   c            Water
   2       tb           Kirsch
                        -----FILLING-----
   1 1/2   c            Confectioners' Sugar
     1/3   c            Unsalted butter
   1       lg           Egg Yolk
   2       tb           Kirsch Liquer
                        -----TOPPING-----
   2       c            Sour Cherries -- Canned, Drain
   2       tb           Confectioners' Sugar
   1       c            Heavy cream -- whipped
   8       oz           Semisweet Chocolate Bar (1)

  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 350F degree 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 & sprinkle a few on the top. Chill.
 


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