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Old 01-04-2013, 08:09 AM   #11
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Join Date: Mar 2012
Location: Over the rainbow
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Thanks - looks fantastic.
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Schwarzwälder Kirschtorte Schwarzwälder Kirschtorte: 1 Jar pitted sour cherries (680 g) We like Hainich brand ½ Cup+ Kircshwasser (150 ml) (100 Proof Hiram Walker brand is ok) 3 Chocolate cake layers – 9” (23 cm) X 1.5” (3.5 – 4 cm) 2 Cups Heavy or whipping cream (475 ml) ½ Cup fine sugar (120 ml) 3 ounces of semi sweet chocolate (90 g) Moisten each layer of the cake with a 50 – 50 mixture of kirschwasser and the liquid from the jarred cherries Beat heavy cream with sugar and a few teaspoons of kirschwasser or vanilla extract to form stiff peaks Spread ¼ of the whipped cream onto the top of the bottom 2 cake layers Top each of the two lower layers with just under half of the drained jarred cherries Frost the sides of the stacked layers with the remaining whipped cream Sprinkle grated semisweet chocolate on the sides and top of the stacked layers Garnish top of cake with dollops of whipped cream and reserved cherries The batter for the chocolate cake layers can be made from- 2 cups cake flour 1 ¼ cup sugar A generous ¾ cup cocoa (we like Penzy’s 24% butterfat ‘natural’ cocoa) 1 ¼ cup full milk ¾ cup shortening 3 eggs 1 ¼ teaspoons baking soda ½ teaspoon double acting powder 1 teaspoon salt 1 teaspoon vanilla extract Combine the dry ingredients and the shortening Then add eggs and beat together with the remaining above ingredients at low to medium speed for 5 to 10 minutes. Divide batter between three 9” diameter baking pans and bake in a preheated 350F (175+C) oven for about 30 minutes. Cool pans on racks for 10 minutes. Remove cake layers from pans and let cool completely on wire racks. 3 stars 1 reviews
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