Recipe - Liselottes Schwarzwalder Kirsch Torte

1 Stick butter
1 cup Sugar
3 Eggs
One fourth pound Ground hazelnuts
5 tablespoon Cocoa
1 cup Plus
One half tablespoon Milk
250 g Flour
2 teaspoon Baking powder
1 Bar semisweet chocolate;
grated
Filling: either cherry jam
with whole cherries; or
fresh cherries; cut or sliced up and
whipped cream (use heavy
cream)

From: gmb@uclink.berkeley.edu (Guinevere Marie Boostrom)

Date: Fri, 1 Jul 1994 02:34:53 GMT
This recipe comes from my friend Teresa's mother.

Soften butter, add eggs and sugar. Cream ingredients. Add the rest of the
ingredients (except grated chocolate and filling ingredients), alternating
between flour and milk. Mix well.

Grease a 9 in. cake pan well and flour it. Pour batter into Pan. Bake at
325350F for 45 min.

Let cake cool. Cut in half. (you should have two whole circles!) Add a
layer of cherries and whipped cream in the middle. Place top cake layer
over the filling. Cover the entire cake with whipped cream and grated
chocolate. Garnish with cherries if desired.

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