Recipe: Black Forest Torte (German)

BLACK FOREST CHERRY TORTE - GERMANY

6 eggs
3/4 c. sifted flour
1/4 c. sifted cocoa
1/4 tsp. salt
1 1/4 c. sugar
1 tsp. vanilla

GLAZE:

1/4 c. sugar
1 tbsp. water
1/4 c. brandy

FROSTING:

2 c. whipping cream
1/4 c. confectioners sugar
2 tbsp. brandy
Shaved chocolate
Maraschino cherries

Separate eggs and allow to warm to room temperature. Sift flour once; measure, add cocoa and salt. Sift again. In small bowl, beat egg yolks until thick and lemon color. Add 3/4 cup of the sugar gradually and continue beating until mixture is thick and light. Transfer to large bowl. Beat egg whites until frothy throughout; add 1/2 cup sugar gradually, beating until stiff peaks form. Fold into yolk egg mixture. Sift flour mixture gradually over egg mixture, folding gently but thoroughly. Add vanilla and blend. Turn into 2 deep 9 inch lightly greased and floured layer pans. Bake at 350 degrees for 25 minutes or until done. Cool in pans for 10 minutes. Combine sugar and water for glaze in small saucepan. Place over low heat and stir until sugar is dissolved. Remove from heat and cool slightly; add brandy. Cut layers from sides of pans and remove to cake racks. Brush glaze over top of warm layers and allow to cool. Combine cream and confectioners sugar and chill thoroughly. Beat until thick and light; add brandy. Spread whipped cream between layers, on sides and top. Sprinkle with shaved chocolate and garnish with well drained maraschino cherries. Keep refrigerated.