free hosting   image hosting   hosting reseller   online album   e-shop   famous people

Black Forest Cake

Serves 8-10
- 6 eggs
- scant 1 cup sugar
- 1 teapsoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup unsalted butter, melted

For the filling and topping...
- 1/4 cup Kirsch
- 2 1/2 cups heavy cream
- 2 tablespoons confectioner's sugar
- 1/2 teaspoon vanilla extract
- 1 1/2-pound jar pitted sour cherries, well drained

To Decorate...
- Confectioner's sugar, for dusting
- grated chocolate
- chocolate curls
- fresh or drained canned sour cherries

To Prepare...
1. Preheat oven to 350 deg. F. Grease three 7 1/2 inch cake pans. Line the bottom of each with baking parchment. Combine the eggs with the sugar and vanilla in a bowl and beat with a hand-held electric mixer until very thick.
2. Sift the flour and cocoa powder over the mixture and fold in lightly and evenly with a metal spoon. Gently stir in the melted butter.
3. Divide the mixture among the prepared cake pans, smoothin them evenly. Bake for 15-18 minutes, until the cakes are springy and firm to the touch. Let them cool in the pans for about 5 minutes, then turn over onto wire racks and let cool completely. Remove the lining paper from each cake layer.
4. Prick each layer all over with a skewer or fork, then sprinkle with Kirsch. Using a hand-held electric mixer, whip the cream in a bowl until it starts to thicken, then gradually beat in the confectioner's sugar and vanilla until the mixture begins to hold its shape.
5. To assemble, spread one cake layer with a thick layer of flavoured cream and top with about half the cherries. Spread a second cake layer with cream, top with the remaining cherries, then place it on top of the first layer. Top with the final cake layer.
6. Spread the remaining cream all over the cake. Dust a plate with confectioners' sugar, and position the cake carefully in the cetre. Press grated chocolate over the sides and decorate the cake with the chocolate curls and fresh or drained cherries.