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Add a photoServings: 8
Ingredients
- 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
- 1Â 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)
Directions
- * There should be 4 squares of chocolate and it should be melted.
- 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.
- 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.
- Cold cakes in pans for 5 min; turn out on racks to cold completely.
- 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.
- 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.
- Decorate top of cake with remaining 1/2 c. cherries.
- 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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