Kirschentorte is I suppose the original "black forest gateaux" its main flavours containing cherries, kirsch and chocolate. oddly enough im a big fan of both chocolate and cherries, so its probably why I love this torte so much.
I remember first making one of these for a fathers day menu a good few years back. The pic above is of that very same day. The kirschentorte itself isnt dificult to make but it does take a bit of time. That said once you get there and you see the finished behemoth cake you'll be more than fairly pleased with yourself.
You will need
(for the cake section)
6 Large Eggs
8 oz. Graulated Sugar
1 tsp. Pure Vanilla Extract
8 oz. Self raising flour
1 oz. Cocoa Powder
For the Cherry compote
12 fl oz. Water
12 oz. Granulated Sugar
8 oz. Dark or Sour Cherries (pitted)
4 fl oz.Kirsch (Cherry Liqueur)
For the cream filling
250ml double or whipping cream
4 tbsp caster sugar
1 tbsp vanilla essence
8 oz grated dark chocolate
Extra cherries (optional)
Preheat oven to 180C
Add eggs sugar and vanilla in mixing bowl and beat quickly until the volume has tripled. I would advise using a mixing machine or electric whisk or you may lose al feeling in your arm. While the eggs are beating, sift in the flour and the cocoa in 3 same sized amounts. It will take about 8-10 mins with an electric whisk.
When mixed seperate the mix into 3 equal sized amounts and cook each section seperately in a sprung cake tin. When you have three of these cooked allow to cool. These can be cooked a day in advance to save yourself some intensive labour.
For the cherry compote
Combine the water and sugar in a pan and bring to the boil gently stirring occasionally. Add the cherries to a heat proof bowl and pour over the syrup. When the mixture has cooled a little add the kirsch. Cover bowl with clingfilm and allow to cool throughly.
For the cream
Whip the cream adding the vanilla essence first and then add the sugar gradually until the sugar has been added and the mixture has formed stiff peaks
Drain the cherries from the syrup (keeping both cherries and syrup). Take each cake section one for the bottom layer and the other two will perform middle and top. Brush the top of each cake section with the syrup and add a third of the cherries for each bit. Sprinkle about 2 oz of the grated chocolate to each layer and spread about a quarter of the whipped cream over the top. Add second layer, repeat, then for the third layer place third cake section on top to level. Ice sides of cake with remaining cream keeping a bit back for piping on top. Pipe top with rosettes and sprinkle remaining chocolate over the cake. Add optional extra cherries to each rosette if you wish.
Portion, and serve. And devour.