In the Sunday, Sept. 27 Food Section, 1/4 cup of cocoa powder was omitted from the Black Forest Torte recipe.
BLACK FOREST TORTE (Makes a 9-inch cake) 6 eggs 3/4 cup sugar 1/4 cup cocoa 3/4 cup sifted flour 1/2 teaspoon baking powder 1/2 teaspoon cinnamon Pinch of cloves 1/2 cup vegetable oil Syrup: 1/2 cup water 1/4 cup kirsch 1/4 cup sugar Topping: 1/2 cup melted currant jelly 1 envelope plain gelatin 4 tablespoons water 2 cups heavy cream, whipped 2 tablespoons sugar 2 cups fresh, pitted sweet cherries (or frozen bing) 8 ounces semi-sweet chocolate, shaved
Whisk eggs and sugar in a stainless-steel bowl. Place the bowl over hot but not boiling water and stir constantly until the eggs feel slightly warm to the touch (don't try to test by feeling the outside of the bowl).
Beat on high speed with an electric mixer for about 15 minutes until eggs triple in bulk. Sift the cocoa powder, flour, baking powder and spices together.
Butter, flour and line three 9-inch cake pans with a round of waxed paper. Transfer the whipped eggs to a wide shallow bowl and fold in the dry ingredients and oil, alternating them in 3 batches. Pour into the prepared pans and bake at 350 degrees for approximately 25 minutes until cakes pull slightly from the edge of the pan.
Cool on a wire rack. To prepare the syrup, mix the water, kirsch and sugar until the sugar is dissolved. When ready to assemble the cakes, brush each layer with the syrup until it is all absorbed.
Melt currant jelly and brush on top and sides of each layer. Melt the gelatin in 2 tablespoons of water, place over low heat and stir until dissolved, being careful not to boil. Add another 2 tablespoons of water to cool and thin the gelatin and fold it into the whipped cream. Fold in 2 tablespoons of sugar. Immediately place the cream in a pastry bag fitted with a No. 6 star tip.
Place a cake layer on a serving platter. Pipe rosettes of whipped cream around the edge of the layer. Place half of the cherries inside the ring of cream and pipe on a few additional rosettes between the cherries. Repeat with second layer. Place the third layer on top. Spread whipped cream on the top and garnish with shaved chocolate.