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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
- Heat oven to 350°F
(175°C). Grease and flour three 8-inch round baking pans.
- For Cake: Over very low
heat in a small saucepan, melt butter; remove from heat; set
aside to cool to room temperature.
- In a small bowl, combine
flour and cocoa; set aside.
- 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).
- 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.
- 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.
- Place cake layers on wax
paper; using a fork, poke holes about 1-inch apart through all
layers.
- Combine corn syrup and
kirsch and sprinkle evenly over cake layers.
- Roll cherries between
layers of paper towels to remove any excess moisture.
- 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.
- 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.
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