Name: Meringue, Chocolate, and Kirsch Cream Layer Cake
Yield: Makes 6 to 8 servings
Ingredients: Vegetable oil for greasing; 3 tablespoons all-purpose flour plus additional for dusting; 1/2 cup granulated sugar; 5 large egg whites, at room temperature for 30 minutes; 3 oz almonds or hazelnuts, toasted (see cooks' note, below), chopped, and finely ground in a food processor (3/4 cup); 5 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped; 1/4 cup water; 1 teaspoon instant-coffee granules; 1 1/2 cups chilled heavy cream; 3 tablespoons confectioners sugar; 1 tablespoon kirsch or Cognac; Garnish: grated bittersweet chocolate or chocolate curls

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Meringue, Chocolate, and Kirsch Cream Layer CakeRomulo Yanes

Schwarzwälder Torte

Active time: 30 min Start to finish: 4 hr (includes cooling meringues)

Cooks' notes:

Toast nuts in a shallow baking pan in a 350°F oven until golden, 5 to 10 minutes. If using hazelnuts, rub off loose skins in a kitchen towel (don't worry about any skins that don't come off). Cool nuts completely. Chocolate-coated meringues can be made 1 day ahead and kept (once chocolate is set), layered between sheets of wax paper, in an airtight container at room temperature.

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