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50th Birthday Cake - Chocolate Ice Box Cake

Kirsch is a fruit brandy made in the Black Forest of Germany.  They use fully ripened black morello cherries that are mashed in large wooden tubs or vats and are allowed to ferment.  When done, the liquid, pulp and cherry stones are distill in a pot still.  It is during the mashing process that some of the cherry stones are crushed and release their oils and acids.  This is where Kirsch gets it distinctive bitter almond taste.  It is not aged and is marketed at 90 to 100 proof in a clear white state as it comes off the still.  Kirsch is drank as a brandy and in cocktails and is also used in cooking as a flavouring such as in this great 50th Birthday Cake recipe.


Ingredients:

8 egg yolks
3/4 cup of sugar
2 cups of milk
1/2 - 1 teaspoon vanilla extract
2 tablespoon gelatin
4 tablespoons cold water
1 1/2 ounces of bitter chocolate melted
2 tablespoons melted butter
1/2 cup of rum or Kirsch
2 cups of heavy cream
Lady Fingers
Kirsch and water
whipped cream
walnuts

Combine egg yolks and sugar in the top of a double boiler and stir the mixture with a wooden spoon until smooth. Bring the milk to a boil and add vanilla extract. Add milk gradually to the yolk mixture, stirring rapidly with a wire whisk. Cook over boiling water until the mixture becomes smooth and thick. Do not allow the mixture to boil or it will curdle.

Soften the gelatin in cold water and then add it to the hot custard. Stir it until it dissolves. Cool the custard but don't let it set. Divide the custard into two portions, in one portion add the melted chocolate, melted butter and the rum or Kirsch. Whip the cream until stiff and fold half of it into the two mixtures.

Line the sides of a medium spring-form cake pan with sponge fingers dipped in equal quantities of Kirsch and water. Fill the mould with alternating layers of chocolate and vanilla cream, allowing each layer to set in refrigerator for about 30 minutes before adding the next.

Set the cake (still in its pan) in the refrigerator to chill for at least 12 hours, or overnight.

When ready to serve, remove the sides of pan from the cake, leaving the cake in the bottom of the pan. Top with whipped cream and walnuts. Serves 8

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