Total Steps
2
Ingredients
14
Tools Needed
6
Ingredients
- 0 <a href="/recipe/VMMJLPF8/chocolate-curls">Chocolate curls</a>
- 12 <a href="/food/LTH8M324/maraschino-cherries">maraschino cherries</a> w/stems
- 16 ounce can pitted red <a href="/food/VRPS4PRP/tarts">tart</a> <a href="/food/GNHY2DKF/cherries">cherries</a> drained (reserve liquid)
- 0.33333298563957214 cup <a href="/food/ZCKQM2WR/kirsch">kirsch</a>
- 0.6666669845581055 cup <a href="/food/QZYNNXBY/confectioners-sugar">confectioners sugar</a>
- 2 cup <a href="/food/6ZFCTSYK/whipping-cream">whipping cream</a>
- 4 <a href="/food/2PVT278D/egg">eggs</a>
- 1 teaspoon <a href="/food/S45MX3JL/almond-extract">almond extract</a>
- 0.75 cup <a href="/food/6H6G87VP/granulated-sugar">granulated sugar</a>
- 1 stk <a href="/food/3XTHR638/butter">butter</a>
- 2 ounce <a href="/food/ZH7NH5C5/semisweet-chocolate">semisweet chocolate</a>
- 0.5 teaspoon <a href="/food/7WDLGSY7/salt">salt</a>
- 1 teaspoon <a href="/food/J2KTPXCW/baking-powder">baking powder</a>
- 1.75 cup <a href="/food/W7LCJR7C/all-purpose-flour">all purpose flour</a>
Instructions
Step 1
CAKE:Need two 9-inch round cake pans. In a bowl, combine flour, <a href="/technique/HF7TLMS7/baking-powder">baking powder</a> and <a href="/technique/DPSVTKVY/salt">salt.</a> In double boiler or <a href="/technique/7KR3LCHD/microwave">microwave</a>, <a href="/technique/64W3NS5R/melt">melt</a> chocolate over low <a href="/technique/XZFHRHHF/heat">heat.</a> <a href="/technique/GZFHJC5K/cool">Cool.</a> In another <a href="/technique/7S3QCKWK/mixing">mixing</a> bowl, <a href="/technique/R3P5MM3Z/cream">cream</a> butter and sugar until light and fluffy. Add eggs, 1 at a time, <a href="/technique/3CYMY2D7/beating">beating</a> after each addition. Add <a href="/technique/64W3NS5R/melted">melted</a> chocolate and gradually add the flour mixture. Add almond <a href="/technique/QQBJYYGF/extract">extract.</a> Pour batter into greased and floured pans. <a href="/technique/RNT367Z2/bake">Bake</a> in a preheated 350 degree oven for 30-35 minutes, or until a cake tester comes out <a href="/technique/
Step 2
FILLING AND TOPPING:Need a pastry bag with a star tube. In a <a href="/technique/7S3QCKWK/mixing">mixing</a> bowl, <a href="/technique/3CYMY2D7/beat">beat</a> <a href="/technique/R3P5MM3Z/cream">cream</a> until stiff. Gradually add confectioners' sugar. Sprinkle 1/3 kirsch on a layer of the cake. Cover with <a href="/technique/TCTHBPYH/whipped">whipped</a> <a href="/technique/R3P5MM3Z/cream">cream</a> and add 1/3 of the drained cherries. Place a second layer on <a href="/technique/R34ZSY3M/top">top</a> and repeat. Then a third. <a href="/technique/R34ZSY3M/top">Top</a> the cake with a fourth layer. Spread 2/3 of the remaining <a href="/technique/TCTHBPYH/whipped">whipped</a> <a href="/technique/R3P5MM3Z/cream">cream</a> on the <a href="/technique/R34ZSY3M/top">top</a> and sides of the cake. Place last amount of <a href="/technique/TCTHBPYH/whipped">whipped</a> <a href="/technique/R3P5MM3Z/cream">cream</a> in a pastry bag and <a href="/technique/B56DXXQ7/pipe">pipe</a> rosettes of <a hr