Black Forest Torte
|Canned pitted dark sweet cherries||16 Ounce (1 Can)|
|Kirsch||1⁄3 Cup (5.33 tbs)|
|Chocolate cake mix||18 1⁄4 Ounce (1 Package, 2 Layer Size)|
|Butter/Margarine||1 Cup (16 tbs)|
|Sifted powdered sugar||1 Pound (4 1/2 Cups)|
|Chocolate shot||2 Tablespoon|
|Semi sweet chocolate||1 Ounce, finely shaved (1 Square)|
|Chocolate curls||2 Tablespoon|
Drain cherries, reserving 3/4 cup syrup.
Halve the cherries and pour kirsch over; let stand at least 2 hours.
Prepare cake mix according to package directions.
Line bottom of two 8 X 1 1/2 inch round cake dishes with waxed paper.
Pour 2 cups batter into each dish. (Use remainder for cupcakes.) Cook, one layer at a time, at MEDIUM (5) for 6 to 7 minutes, giving dish half turn once.
Cook at HIGH for 1 minute or till done.
Cool 10 minutes in baking dishes.
Remove cakes from pan and cool on rack.
Place cornstarch in 4-cup glass measure.
Gradually blend in the reserved cherry syrup; add cherry-kirsch mixture.
Cook at HIGH for 4 to 5 minutes or till thickened and bubbly, stirring 4 times.
Cool, then chill.
In small mixer bowl, soften butter at LOW (1) for 1 minute.
Beat butter and powdered sugar till smooth.
Beat in egg yolks and continue beating till light and fluffy.
Place one layer cake on serving plate.
From 1 cup butter mixture, make a 1/2 inch border (11/4 inches high) around top of cake.
Use 1/2 cup butter mixture to make a solid circle in center of cake, about 2 1/2 inches in diameter and 1 1/4 inches high (same height as border).
Spread chilled cherry filling between border and center of butter mixture.
Place second cake layer on top; press down just enough to make layers stick together.
Cover top and sides of both layers with remaining butter mixture.
Sprinkle sides with chocolate shot.
Top with shaved chocolate, maraschino cherries, and chocolate curls.
Let stand at room temperature about 20 minutes before serving.