Schwarzwälder Kirschtorte (Black Forest Cake)

Name: Schwarzwälder Kirschtorte (Black Forest Cake)
Ingredients: FOR THE CAKE AND SYRUP:; 5 tbsp. unsalted butter, melted and cooled, plus more for pan; 1 cup flour, plus more for pan; 1½ cups sugar; 6 eggs; ¾ cup cornstarch; ¼ cup Dutch-processed cocoa powder; 1 tsp. kosher salt; 14 oz. (2 cups) jarred or canned sour cherries, drained, reserving ½ cup cherry juice from jar, plus 12 cherries, to garnish; ½ cup kirsch (cherry brandy); FOR THE WHIPPED CREAM FROSTING:; 2 tbsp. unflavored powdered gelatin; 2 cups plus 6 tbsp. milk; ½ cup cornstarch; 6 tbsp. sugar; 4 cups heavy cream, chilled; 6 tbsp. kirsch (cherry brandy); 1 tsp. vanilla extract; 4 oz. bittersweet chocolate, grated

Schwarzwälder Kirschtorte (Black Forest Cake) was pinched from <a href="http://www.saveur.com/article/Recipes/black-forest-cake" target="_blank">www.saveur.com.</a>

"This classic, German, cherry-filled chocolate cake, a masterpiece of cherry brandy-soaked pastry engineering, improves the longer it sits. This recipe first appeared in the 2012 SAVEUR 100 with the story Black Forest Cake. See step-by-step instructions on assembling the cake in our gallery »..."

INGREDIENTS

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FOR THE CAKE AND SYRUP:

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5 tbsp. unsalted butter, melted and cooled, plus more for pan

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1 cup flour, plus more for pan

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1½ cups sugar

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6 eggs

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¾ cup cornstarch

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¼ cup Dutch-processed cocoa powder

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1 tsp. kosher salt

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14 oz. (2 cups) jarred or canned sour cherries, drained, reserving ½ cup cherry juice from jar, plus 12 cherries, to garnish

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½ cup kirsch (cherry brandy)

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FOR THE WHIPPED CREAM FROSTING:

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2 tbsp. unflavored powdered gelatin

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2 cups plus 6 tbsp. milk

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½ cup cornstarch

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6 tbsp. sugar

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4 cups heavy cream, chilled

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6 tbsp. kirsch (cherry brandy)

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1 tsp. vanilla extract

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4 oz. bittersweet chocolate, grated

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