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For the cake, beat together the eggs, sugar, and vanilla until thick and fluffy, about 10 minutes. Alternately fold the chocolate and flour into the egg mixture, ending with the flour. Pour the batter into 3 20cm/8in cake pans that have been well greased and floured. Bake in a preheated 180C, gas mark 4, 350F oven for 10 to 15 minutes or until a cake tester inserted in the centre comes out clean. Cool the cakes in the pans for 5 minutes; turn out on to racks to cool completely.
In order to make the syrup mix together the sugar and the water and boil for 5 minutes. When the syrup has cooled, stir in Kirsch. Prick the cake layers and pour syrup over all 3 layers.
For the butter-cream filling, beat together the sugar and butter until well blended. Add egg yolk, beat until light and fluffy, about 3 to 5 minutes. Fold in Kirsch.
To assemble the cake, place 1 layer on a cake plate. Spread with butter cream. Use 3/4cup of the cherries, which have been patted dry, and drop them evenly over the cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2tbsp confectioners sugar into the whipped cream. Cover the sides and top of the cake with whipped cream. Decorate top of cake with remaining cherries. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time.
6 large eggs
1cup sugar 1/2lb/225g
1tsp vanilla extract
4oz unsweetened baking chocolate 100g
1cup flour, sifted 4oz/100g
For the syrup:
1/4cup sugar 2oz/50g
1/3cup water 3oz/75g
2tbsp Kirsch
For the filling:
1 1/2cups confectioners sugar 3/4lb/340g
1/3cup butter, unsalted 3oz/75g
1 large egg yolk
2tbsp Kirsch liqueur
For the topping:
2cups sour cherries, canned, drained
2tbsp confectioners sugar
1cup heavy whipping cream, whipped
8oz semisweet chocolate 225g
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