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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. GARNISH: | 2. Using a vegetable parer, scrape across chocolate to make curls; refrigerate until needed. Loosely grate remainder of chocolate bar and refrigerate until ready to garnish. | 3. GLAZED CHERRIES: | 4. Combine cherries with kirsch; let stand 1 hour. In small saucepan, mix cornstarch with cherry juice. Bring to a boil, stirring constantly; simmer 5 minutes until thickened. Let cool; add cherries and stir well to mix. | 5. CAKE: | 6. Prepare three 8-inch-diameter layer-cake pans by greasing and flouring. | 7. Preheat oven to 350°F. | 8. In large bowl of electric mixer, beat eggs at high speed until light. Add 1 cup granulated sugar gradually, beating well after each addition. Beat 10 minutes or until very thick. Add vanilla. | 9. Sift sifted flour with cocoa; fold into egg mixture in fourths, using a wire whisk or rubber spatula. Fold in butter, in fourths, until just combined. Gently turn into prepared pans. Bake 15 minutes or until surface springs back when pressed with finger. | 10. Place pans on wire rack and cool 5 minutes; remove from pans and cool completely. | 11. SYRUP: | 12. In a small saucepan, stir granulated sugar and ½ cup water over medium heat to dissolve sugar. Bring to boil and boil 5 minutes. Cool, and stir in kirsch. | 13. ASSEMBLE CAKE: | 14. Using a skewer, make several holes in each cake layer; drizzle syrup over layers. | 15. Beat heavy cream with confectioners’ sugar until stiff. | 16. Invert one cake layer onto serving plate; spread with glazed cherries; top with 1 cup whipped cream. Top with second layer and 1 cup cream. | 17. Add top cake layer; spread side and top of cake with whipped cream, decorating with 12 whipped-cream rosettes around top edge. Refrigerate cake. | 18. Just before serving, arrange chocolate curls on top of cake and sprinkle side of cake with grated chocolate. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk chocolate candy bar	8	ounces		1204.2864	131.5643	19.3003	69.3315
cherry	1	cup	canned drained	77.5	18.879	1.55	0.465
kirsch	2	tablespoons		-	-	-	-
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
cherry juice	2/3	cup	canned	-	-	-	-
egg	6			429.0	2.16	37.68	28.53
sugar	1	cup	granulated	319.8	60.008	10.01	4.992
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
purpose flour	1/2	cup	sifted	-	-	-	-
cocoa	1/2	cup	unsweetened	94.6	25.069000000000003	7.7829999999999995	5.632999999999999
butter	2/3	cup	melted sweet	912.0	41.903999999999996	28.496	76.8
sugar	1/3	cup	granulated	319.8	60.008	10.01	4.992
water	1/2	cup		0.0	0.0	0.0	0.0
kirsch	3	tablespoons		-	-	-	-
heavy cream	3	cups		1224.0	9.863999999999999	10.224	129.888
confectioner ' sugar	1/2	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.