Schwarzwalder kirschtorte

Name: schwarzwalder kirschtorte
Total time: 80 min
Yield: 4
Ingredients: 500 cherry; 100 ml kirsch; 300 gram fine cristalsugar; 60 gram flour; 70 gram cocoa powder; 6 egg; 100 gram butter; 400 ml whipped cream; 75 gram extra pure chocolate

Ingredients

Directions

Leave cherries for garnish (1 per point).
Pitted and halve the remaining cherries and scoop them in a bowl with a little kirsch and 1/12 of the sugar.
Melt the butter.
Grate the dark chocolate.
Sift the flour and cocoa powder over another bowl.
Preheat the oven to 180 ° C.
Grease a spring form.
In a large bowl, beat the eggs with 9/12 of the sugar with the hand mixer in 10 minutes to a light cream.
Fold the cocoa mixture lightly and stir in the melted butter.
Pour the batter into the mold and bake the cake in the oven in 30-40 minutes until brown and done.
Check this by putting a satéstick in the middle of the cake.
If it comes out dry, the cake is good.
Let the cake cool for 5 minutes in the mold, then remove the mold and let the cake cool completely on a rack.
In the meantime, beat the whipped cream with 2/12 of the sugar.
Let the cherries in a sieve drain above a bowl.
Cut the cake into three layers and drizzle the layers with some kirsch and some of the cherry juice.
Place the bottom cake layer on a dish and divide a 0.25 part of the cream and half of the cherries.
Put the middle cake layer on top and divide again a 0.25 part of the cream and the rest of the cherries.
Place the top cake layer on top and spread the rest of the cream over the top and side.
Press the grated chocolate against the side of the cake and decorate the top with the whole cherry.