A splendid, three layer torte with rich, moist chocolate cake sprinkled with a kirsch syrup and filled with luscious sweetened whipped cream flecked with bits of bright red chopped maraschino cherries.

German Black Forest Torte

Cake:

2/3 cup butter

1/2 cup all-purpose flour

1/2 cup unsweetened cocoa powder

6 large eggs

1 cup granulated sugar

1 teaspoon vanilla extract

1/4 cup light corn syrup
1/4 cup kirsch (cherry brandy)*
2 (10-ounce each) jars maraschino cherries, drained, rinsed and thoroughly dried

 

Whipped Cream Filling and Topping:

3 cups cold heavy or whipping cream

1 cup powdered sugar

1 teaspoon almond extract

1. Heat oven to 350°F (175°C). Grease and flour three 8-inch round baking pans.
2. For Cake: Over very low heat in a small saucepan, melt butter; remove from heat; set aside to cool to room temperature.
3. In a small bowl, combine flour and cocoa; set aside.
4. In large bowl, beat eggs, sugar and vanilla with an electric mixer on high speed until mixture is thick, fluffy and very pale in color (about 10 minutes).
5. Sprinkle several tablespoons of flour/cocoa mixture over top of egg mixture and gently fold in; repeat procedure until all of cocoa mixture is combined with egg mixture. Fold in, several tablespoons at a time, the melted butter. Divide batter evenly among prepared pans.
6. Bake 12 to 15 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; with knife, loosen cake from sides of pans. Invert onto wire racks; cool completely.
7. Place cake layers on wax paper; using a fork, poke holes about 1-inch apart through all layers.
8. Combine corn syrup and kirsch and sprinkle evenly over cake layers.
9. Roll cherries between layers of paper towels to remove any excess moisture.
10. For Whipped Cream Filling and Topping: With an electric mixer on high speed, beat heavy cream, powdered sugar and almond extract until stiff. Cover; refrigerate until ready to use.
11. To Assemble: Place one layer on serving plate; spread with 1/2-inch layer of whipped cream. Place half of drained and dried cherries over top to within 1-inch of edge; with second layer, repeat procedure. Place third layer on top; frost and garnish top and sides with remaining whipped cream. Refrigerate, covered, before serving.

Makes 12 servings.

*You can substitute the kirsch with 1/4 cup of the liquid drained from the maraschino cherries or 1 tablespoon cherry extract plus 3 tablespoons water.