Schwarzwalder Kirschtorte (Black Forest Cherry Cake)

Chocolate Curls
8 oz semisweet chocolate shaved. (I use much less than that) and can never get those big chocolate curls.

Cake Ingredients
1 T butter, softened
6 T flour this is to butter and flour the cake pans. (I also use waxed paper at the bottom of the pans)
10 T sweet butter (unsalted and clarified)
6 eggs at room temp. (being at room temp is important. Helps to whip air into the batter for the eggs not to be cold)
1 tsp vanilla
1 cup sugar
½ cup sifted flour
½ cup unsweetened cocoa powder

Beat eggs vanilla and sugar at high speed until 3x bulk (approx 10 min).
Sift flour and cocoa over and fold in. finally add the clarified butter 2 T at a time.
Divide into 3 seperate pans.
Bake at 350 for 10 to 15 minutes.

Syrup
¾ cup sugar
1 cup cold water
1/3 cup kirschwasser (cherry brandy)

Combine sugar and water in a small saucepan, bring to boil over moderate heat, stirring only till sugar dissolves. Boil for 5 minutes. Cool to lukewarm. Stir in kirschwasser.

Transfer the cake to long strip of wax paper and prick each layer lightly in several places with the tine of a long fork. (a regular fork will do fine) sprinkle the layers evenly with the syrup and let them rest for at least 5 minutes. Rinse canned dark unsweetened cherries and pat dry.

Filling and Topping
3 cups chilled heavy cream
½ cup powdered sugar
¼ cup kirschwasser
1 cup cherries

In large chilled bowl, beat the cream till it thichens lightly. Sift ½ cup sugar and continue beating till the cream forms peaks on the beater when lifted. Pour in the ¼ cup kirsch in a thin stream and beat only till the kirsch is absorbed.

To assemble the cake, place one of the 3 layers in the center of the serving plate. With a spatula, spread the top with a ½ in layer of whipped cream and strew the half the cherried over it leaving about ½ in of cream free of cherries around the perimeter. Gently set a second layer on top of the cherries and repeat. Set 3rd layer in place. Spread the top and sides with the remaining cream. ( I pipe decorative borders on with a pastry bag and decorating tip) gently press chocolate curls into the cream on the sides of the cake and a few curls and cherries attractively on top)

It’s a lot of work, but this cake is very tastey. Of course, it has to be refrigerated. But if it sits a couple of days in the frig, the flavors just meld together.  If you can keep it that long!