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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This cake comes from a combination of recipes. Its basically a chocolate torte cake filled with a cherry filling then topped with a stabalized whipped cream then toppped with more cherries and grated chocolate. Very good! Read more ! Ingredients:
1/3 cup sifted cake flour |
1/3 cup unsweetened cocoa powder |
2 tsp. cornstarch |
1/2 tsp. baking powder |
1/4 tsp. salt |
1/4 tsp. baking soda |
4 large eggs, separated |
3/4 cup granulated sugar |
1 tsp. vanilla extract |
whipped cream |
1 envelope unflavored gelatin |
3 tbsp. cherry brandy or water |
3 cups heavy cream |
1-1/2 cups powdered sugar |
1-1/2 tsp. vanilla extract |
filling and garnish |
1 can (17 ounces) pitted cherries, drained, juice reserved |
2 tbsp. cherry brandy, optional |
grated semisweet chocolate |
maraschino cherries |
Directions:
1. Preheat oven to 350 degrees F. Grease a 9 inch round cake pan. Dust with flour and tap out excess.
2. Mix together flour, cocoa, baking powder, baking soda, and salt. Beat together egg yolks, 1/4 cup granulated sugar, and vanilla at medium speed until thick and pale. Sift flour mixture over yolk mixture. Fold in flour mixture.
3. Using clean beaters, beat egg whites at high speed until soft peaks form. Slowly beat in remaining sugar until stiff, but not dry, peaks form. Gently fold in yolk mixture. Scrape batter into prepared pan.
4. Bake cake until a toothpick inserted in center comes out clean, about 20 minutes. Transfer pan to a wire rack to cool for 10 minutes. Turn cake out onto rack to cool completely.
5. To prepare whipped cream, in a saucepan, sprinkle gelatin over brandy (or water if used). Let stand until softened, 5 minutes. Stir 1/3 cup of cream into gelatin mixture. Heat over low heat until gelatin is dissolved. Transfer to a large bowl. Stir in remaining cream. Cover and chill for 1 hour.
6. Beat cream mixture at medium speed until soft peaks form. Beat in powdered sugar and vanilla.
7. To prepare filling, in a small saucepan, boil reserved juice until reduced by half. Add brandy.
8. Using a serrated knife, cut cake horizontally into 3 layers. Sprinkle one layer with some cherry syrup. Spread with 1/4 of the whipped cream. Top with half of the canned cherries; press in gently. Repeat with second layer, syrup, whipped cream, and cherries. Top with remaining layer.
9. Frost top and sides of cake with some whipped cream. Spoon remaining whipped cream into a pastry bag fitted with a star tip. Press grated chocolate onto sides of cake. Pipe rosettes over cake. Top each rosette with a cherry. Store in fridge.
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