Black Forest Cherry Torte
INGREDIENTS
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FOR THE CAKE:
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13 tbsp. unsalted butter, softened
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1 cup plus 3 tbsp. cake flour
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1 cup granulated sugar
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3⁄4 tsp. vanilla extract
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1⁄3 tsp. almond extract
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9 eggs, separated
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9 oz. semisweet chocolate, finely grated
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3 tsp. baking powder
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Pinch salt
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3⁄4 cup finely ground almonds
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FOR THE FILLING:
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1 1⁄2 cups heavy cream, chilled
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9 tbsp. kirschwasser
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2 cups whole cherry preserves
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FOR THE FROSTING:
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3 cups heavy cream, chilled
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1 cup confectioners' sugar
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2–4 oz. semisweet chocolate, at room temperature,
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shaved into curls with a swivel-bladed vegetable
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peeler
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8 pitted Brandied Cherries
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