Kirschsacher Torte

Name: Kirschsacher Torte
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 375 g Cherries; 1/8 l Milk; 400 g Dark chocolate; 250 g Butter; 250 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 100 g Cornstarch; 250 g Flour; 50 g Cocoa powder; 1 package Baking Powder; 3 TABLESPOONS Cherry liqueur; 4 TABLESPOONS cherry jam; 7-10 Tbsp Icing sugar, truffles and cherries; 7-10 Tbsp Grease

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

375 g Cherries
1/8 l Milk
400 g Dark chocolate
250 g Butter
250 g Sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
100 g Cornstarch
250 g Flour
50 g Cocoa powder
1 package Baking Powder
3 TABLESPOONS Cherry liqueur
4 TABLESPOONS cherry jam
7-10 Tbsp Icing sugar, truffles and cherries
7-10 Tbsp Grease

Directions

1
Washing cherries. Put 4-6 cherries aside. Stone and remove stalks from the rest. Heat milk. Coarsely chop 100 g chocolate, melt in the milk, let cool. Cream butter, sugar, vanillin sugar and salt.
2
Stir in eggs one by one alternating with 50 g cornflour. Mix 50 g starch, flour, cocoa and baking powder. Stir in briefly together with the chocolate milk. Fold in the cherries. Fill the dough into a greased, square springform pan (23 x 23 cm) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Let the base cool down, cut in half horizontally. Sprinkle the bottom layer with liqueur. Warm up the jam and cover the cherries that are set aside with it, allow to dry. Spread the sprinkled base with the rest of the jam. Reassemble the cake base.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Let the base cool down, cut in half horizontally. Sprinkle the bottom layer with liqueur. Warm up the jam and cover the cherries that are set aside with it, allow to dry. Spread the sprinkled base with the rest of the jam. Reassemble the cake base. Roughly chop 300 g chocolate. Melt on a warm water bath. Coat the cake evenly with the chocolate, chill for about 30 minutes. Sprinkle strips of icing sugar onto the cake. Serve decorated with pink truffles and the cherries
4
Roughly chop 300 g chocolate. Melt on a warm water bath. Coat the cake evenly with the chocolate, chill for about 30 minutes. Sprinkle strips of icing sugar onto the cake. Serve decorated with pink truffles and the cherries
5
Waiting time approx. 1 hour