Schwarzwälder Kirschtorte | I love German Food

Ingredients

• Butter, for greasing pan
• 6 egg yolks
• 4 whole eggs
• 1 cup sugar
• Scant 3/4 cup sifted all-purpose flour
• 1/3 cup wheat flour
• Scant 1/4 cup cocoa powder
• Semisweet chocolate curls, for garnish
• Bottled cherries, for garnish
• 2 tablespoons plus 4 tablespoons Kirsch
• 1 1/2 tablespoons plus 2 tablespoons sugar
• 1 teaspoon corn flour
• Pinch grated lemon zest
• Pinch cinnamon
• 1 (14-ounce) jar cherries, drained
• 1/4 cup melted semisweet chocolate, for first layer
• 1 pint heavy whipping cream
• 1 tablespoon vanilla sugar, or 1 tablespoon sugar plus 1 teaspoon vanilla extract
• 3 1/2 ounces Syrup, recipe follows
• 1 1/2 cups cold water
• 3/4 cup sugar
• 5 tablespoons Kirsch
• Preheat the oven to 375 degrees F.
• Butter and line a 9-inch round cake pan with parchment paper. Butter the parchment paper and set aside.
• Cut the cake into 3 layers. Spread the melted chocolate evenly over the bottom layer, and place it in the refrigerator to cool and harden slightly. Meanwhile, make the whipped cream and the syrup.
• Spread the remaining whipped cream around the side of the cake. Decorate the top of the cake with chocolate shavings and additional cherries.
• Dessert