Category : Desserts
Author : roland
Hits : 2705
Date : 14/03/2001
CAKE6 Eggs, Large1 cup Sugar1 tsp Vanilla Extract4 oz Unsweetened BakingChocolate*1 cup Flour, SiftedSYRUP1/4 cup Sugar1/3 cup Water2 Tbsp KirschFILLING1 1/2 cup Confectioners' Sugar1/3 cup Butter, Unsalted1 Egg Yolk, Large2 Tbsp Kirsch LiqueurTOPPING2 cup Sour Cherries, Canned, Drain2 Tbsp Confectioners' Sugar1 cup Cream; Heavy, Whipped8 oz Semisweet Chocolate Bar (1) * 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 Tbsp 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.
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