Schwarzwalder Kirschtorte

Ingredients

• 1 tablespoon shortening
• 44 cup flour
• 1 cup drained canned sour cherries
• 10 tablespoons butter
• 3 eggs, at room temperature
• 22 cups whipping cream
• Ys cup confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 (4-ounce) bar milk chocolate, at room temperature
• 1% cup sugar
• Yy cup unsweetened cocoa
• Y4 cup plus 3 tablespoons drained and rinsed kirsch (approximately)

Method

1. 1

   Preheat oven to 350°.

2. 2

   Grease two 9” round cake pans with shortening and sprinkle with flour.

3. 3

   Melt butter in a saucepan.

4. 4

   Beat eggs, vanilla, and 1 cup sugar on high speed for 10 minutes.

5. 5

   Sift flour and cocoa into egg mixture, folding gently.

6. 6

   Add melted butter slowly.

7. 7

   Pour batter into pans and bake for 10-15 minutes.

8. 8

   Cool in pans for 5 minutes.

9. 9

   Prepare kirsch syrup by boiling sugar and water for 5 minutes, then add kirsch.

10. 10

    Prick cakes, sprinkle with syrup, and let stand.

11. 11

    Whip cream with confectioners’ sugar and remaining kirsch.

12. 12

    Assemble the torte with layers of cream and cherries, garnish with chocolate curls and maraschino cherries.

13. 13

    Chill until ready to serve.

Nutrition per serving

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 16. The excerpt below is the record exactly as published.

SCHWARZWALDER KIRSCHTORTE 1 tablespoon shortening 44 cup flour 1 cup drained canned sour cherries 10 tablespoons butter 3 eggs, at room 22 cups whipping cream Ys cup confectioners’ temperature sugar 1 teaspoon vanilla extract 1 (4-ounce) bar milk chocolate, 1% cup sugar at room temperature Yy cup unsweetened cocoa 1 jar maraschino cherries, Y4 cup plus 3 tablespoons drained and rinsed kirsch (approximately)

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