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Old 01-03-2013, 05:52 PM   #1
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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.

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Old 01-03-2013, 06:30 PM   #2
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I have one word for you: WOW!

okay, one more: YUM!!!!!
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Old 01-03-2013, 06:36 PM   #3
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C&p, thanks!!!
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Old 01-03-2013, 07:00 PM   #4
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european style tortes are my all-time favorite decadent dessert! i've never tasted the kirschtorte, but i'm in love with it already. thanks for the scrumptious recipe, jpb. i do hope someone will make this marvelous torte for me, though, i'm not much of a bakerette-torte-maker, myself....
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Old 01-04-2013, 06:02 AM   #5
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Recipe above will serve 6 gluttons or 12 dainty eaters. The cake is somewhat like a rich 1950's devil dog. For the two of us, the MRS just halves one round and makes a semi circular 2 layer cake with 1/2 the schnapps, a full jar of cherries, and whips 1 cup of heavy cream. Since I generally consume 2/3 of the two layer semicircle, I guess that qualifies me as a super glutton.
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Old 01-04-2013, 06:12 AM   #6
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Good lord this sounds amazing , I don't suppose you have a photo of one you made earlier perchance ?
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Old 01-04-2013, 06:16 AM   #7
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only a super-glutton like one of us could have put together a rich, whipped cream, chocolate-cherry torte such as this in the first place, jpb!:) is the black forest cake in some way related to the kirschtorte a virgin version perhaps?
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Old 01-04-2013, 07:08 AM   #8
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This sounds great but so much work! Can I come eat some of yours? lol!
Maybe my mom will make it when we visit :)
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Old 01-04-2013, 07:14 AM   #9
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Quote:
Originally Posted by vitauta View Post
only a super-glutton like one of us could have put together a rich, whipped cream, chocolate-cherry torte such as this in the first place, jpb!:) is the black forest cake in some way related to the kirschtorte a virgin version perhaps?
Schwarzwälder = Black Forester
The Black Forest (Schwarzwald) is in Baden-Württemberg, in the southwest of Germany, and borders on France to the west and Switzerland to the south.
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Old 01-04-2013, 07:36 AM   #10
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Quote:
Originally Posted by Gravy Queen View Post
Good lord this sounds amazing , I don't suppose you have a photo of one you made earlier perchance ?
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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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