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Schwarzw채lder Kirschtorte

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TasunkaWitko View Drop Down
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    Posted: 10 May 2019 at 14:38
Schwarzw채lder Kirschtorte
Black Forest Cherry Cake


Photo Credit: https://www.chefkoch.de/magazin/artikel/6379/Chefkoch/schwarzwaelder-kirschtorte.html

From Time/Life's Foods of the World - The Cooking of Germany, 1969:

Quote Nothing more wonderful can befall cherries from the Black Forest than to end up as a component of the incomparable cake, Schwarzw채lder Kirschtorte, or as the essential ingredient in Kirsch, the clear, aromatic brandy more properly called Kirschwasser. Both Black Forest specialties are ideal for the afternoon coffee table; the cake moistened with the fragrant Kirsch and covered with chocolate curles, whipped cream and more cherries.


To serve 8 to 10:

Cake:

1 tablespoon butter, softened
6 tablespoons flour
10 tablespoons sweet butter
6 eggs, at room temperature
1 teaspoon vanilla extract
1 cup sugar
1/2 cup sifted flour
1/2 cup unsweetened cocoa
8 ounces semisweet bar chocolate for chocolate curls

Syrup:

3/4 cup sugar
1 cup cold water
1/3 cup kirsch

Filling and Topping:

3 cups chilled heavy cream
1/2 cup confectioners' sugar
1/4 cup kirsch
1 cup poached pitted fresh red cherries, or 1 cup drained and rinsed canned sour red cherries Fresh sweet red cherries with stems, or substitute maraschino cherries with stems, drained and rinsed

Preheat the oven to 350 degrees. With a pastry brush or paper towel, lightly coat the bottoms and sides of three 7-inch round cake pans with soft butter using about 1 tablespoon of butter in all. Sprinkle 2 tablespoons of flour into each pan, tip them from side to side to spread the flour evenly, then invert the pans and rap them sharply on a table to remove any excess flour. Set the pans aside.

Clarify 10 tablespoons of butter in a small saucepan by melting it slowly over low heat without letting it brown. Let it rest for a minute off the heat, then skim off the foam. Spoon the clear butter into a bowl and set aside. Discard the milky solids at the bottom of the pan.

In an electric mixer, beat the eggs, vanilla and 1 cup of sugar together at high speed for at least 10 minutes, or until the mixture is thick and fluffy and has almost tripled in bulk. (By hand with a rotary beater, this may take as long as 20 minutes of uninterrupted beating.) Combine the 1/2 cup of sifted flour and the unsweetened cocoa in a sifter. A little at a time, sift the mixture over the eggs, folding it in gently with a rubber spatula. Finally, add the clarified butter, 2 tablespoons at a time. Do not overmix.

Gently pour the batter into the prepared cake pans, dividing it evenly among the three of them. Bake in the middle of the oven for 10 to 15 minutes, or until a cake tester inserted into the center of each cake comes out clean. Remove the cakes from the oven and let them cool in the pans for about 5 minutes. Then run a sharp knife around the edge of each cake and turn them out on racks to cool completely.

Meanwhile, prepare the kirsch syrup in the following fashion: Combine 3/4 cup of sugar and 1 cup of cold water in a small saucepan and bring to a boil over moderate heat, stirring only until the sugar dissolves. Boil briskly, uncovered, for 5 minutes, then remove the pan from the heat and when the syrup has cooled to lukewarm stir in the kirsch

Transfer the cakes to a long strip of wax paper and prick each layer lightly in several places with the tines of a long fork. Sprinkle the layers evenly with the syrup and let them rest for at least 5 minutes.

If you are using fresh cherries for the filling, poach them in the following fashion: Remove their stems and pits, then combine them with 2 cups of water and 3/4 cup of sugar in a small saucepan. Bring to a boil over high heat, then reduce the heat to low, simmer for 5 minutes, or until the cherries are tender. Drain them in a colander, discarding the syrup, and pat the cherries completely dry with paper towels. Canned cherries need only be rinsed in cold water and patted completely dry with paper towels.

In a large, chilled bowl, beat the cream with a whisk or a rotary or electric beater until it thickens lightly. Then sift 1/2 cup of confectioners' sugar over the cream and continue beating until the cream forms firm peaks on the beater when it is lifted out of the bowl. Pour in the 1/4 cup kirsch in a thin stream, and beat only until the kirsch is absorbed.

To make chocolate curls to garnish the cake, the bar or chunks of chocolate should be at room temperature but not soft. Hold the chocolate over wax paper or foil and shave the bar or square into thin curls with a sharp, narrow-bladed vegetable peeler. Draw the peeler along the wide surface of the chocolate for large curls, and along the narrow side for small ones. Handle the chocolate as little as possible. Refrigerate or freeze the curls until you are ready to use them.

To assemble the cake, place one of the three layers in the center of a serving plate. With a spatula, spread the top with a 1/2-inch-thick layer of whipped cream and strew the cup of fresh or canned cherries over it, leaving about 1/2 inch of cream free of cherries around the perimeter. Gently set a second layer on top of the cherries and spread it with 1/2 inch of whipped cream. Then set the third layer in place. Spread the top and sides of the cake with the remaining cream. With your fingers, gently press chocolate curls into the cream on the sides of the cake and arrange a few chocolate curls and fresh or maraschino cherries attractively on top.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MyPinchofItaly.co.uk Quote  Post ReplyReply Direct Link To This Post Posted: 16 May 2019 at 12:37

Thank you so much!!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 16 May 2019 at 12:46
If you try this, please do let us know how it goes...and post a photo, for sure!
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I will certainly do it! Smile
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