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Black
Forest Cherry Cake
Recipe
Makes
1 - 9-inch Roll
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This chocolate-and-cherry cake is greatfor the holidays or whenever you
need a special dessert. |
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| 1/4
cup sugar |
| 1
tablespoon cornstarch |
| 2
tablespoons water |
| 1
cup frozen, pitted tart red cherries |
| 1-1/2
teaspoons cherry liqueur or brandy |
| 1/3
cup all-purpose flour |
| 1/4
cup unsweetened cocoa powder |
| 1/4
teaspoon baking soda |
| 4 large egg
yolks |
| 1/2
teaspoon vanilla |
| 1/3
cup granulated sugar |
| 4 large egg
whites |
| 1/2
cup granulated sugar |
| Sifted
powdered sugar |
| 1/3
cup sugar |
| 2
tablespoons water |
| 2 slightly
beaten egg yolks |
| 1-1/2
teaspoons cherry liqueur or cherry brandy (optional) |
| 1/2
teaspoon vanilla |
| 1/2
cup unsalted butter, softened |
| 1/4
cup semisweet chocolate pieces, melted and cooled |
| Chocolate curls
(optional) |
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| 1. For cherry filling, stir together the 1/4 cup sugar and the
cornstarch in a small saucepan. Stir in the 2 tablespoons water. Add
cherries. Cook and stir over medium heat until thickened and bubbly. Cook
and stir for 2 minutes more. Remove from heat. Stir in 1-1/2 teaspoons
cherry liqueur or brandy. Cover surface with plastic wrap; cool. |
| 2. For cake, grease
and lightly flour a 15x10x1-inch baking pan; set aside. Combine flour, cocoa
powder, and baking soda in a small mixing bowl; set aside. Beat egg yolks
and 1/2 teaspoon vanilla in a medium bowl with an electric mixer on high
speed for 5 minutes or until thick and lemon colored. Gradually add the 1/3
cup granulated sugar, beating on high speed until sugar is almost dissolved. |
| 3. Wash beaters
thoroughly. Beat egg whites in a large mixing bowl on medium speed until
soft peaks form (tips curl). Gradually add the 1/2 cup granulated sugar,
beating until stiff peaks form (tips stand straight). Fold egg yolk mixture
into egg white mixture. Sprinkle flour mixture over egg mixture; fold in
gently just until combined. Spread batter evenly in the prepared pan. |
| 4. Bake in a 375
degree F oven for 12 to 15 minutes or until top springs back when lightly
touched. Immediately loosen edges of cake from pan; turn cake out onto a
towel sprinkled with powdered sugar. Roll towel and cake into a spiral,
starting from a long edge. Cool on a wire rack. |
| 5. For chocolate
buttercream: Stir together 1/3 cup sugar and 2 tablespoons water in a heavy
small saucepan. Bring to boiling. Remove from heat. Gradually stir about
half of the sugar mixture into 2 slightly beaten egg yolks. Return all of
the egg yolk mixture to the saucepan. Bring to a gentle boil; reduce heat
(mixture may look curdled but will become smooth). Cook and stir for 2
minutes more. Remove from heat. Add 1-1/2 teaspoons cherry liqueur or cherry
brandy, if desired. Stir in 1/2 teaspoon vanilla. Cool to room temperature.
Beat unsalted butter in a large mixing bowl with an electric mixer on high
speed until fluffy. Add cooled egg yolk mixture and melted chocolate,
beating until combined. If necessary, chill until mixture is of spreading
consistency. |
| 6. To assemble,
unroll cake. Spread cake with chocolate buttercream to within 1/2 inch of
edges. Spread cherry filling lengthwise over butttercream layer in a
1-1/2-inch-wide band, starting 1/2 inch from a long edge. Roll up cake
without the towel, starting with long edge closest to filling. Wrap in
plastic wrap; refrigerate for at least 1 hour or up to 2 hours. |
| 7. To serve, cut
cake roll into 1-inch-thick slices. Garnish slices with chocolate curls, if
desired. Makes 15 servings. |
| Make-ahead tip:
Bake, roll, and cool cake as directed. Place cake, with towel, in large
airtight container or wrap well with foil. Chill up to 24 hours. Let stand
about 30 minutes at room temperature before unrolling and filling. |
Nutritional facts per serving
calories: 195 , total fat: 10g , saturated
fat: 5g , cholesterol: 103mg , sodium: 40mg , carbohydrate:
24g , fiber: 1g , protein: 3g , vitamin
A: 0% , vitamin C: 0% , calcium: 3% , iron:
3%
Source: Better Homes and Gardens
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