Originally Posted by uk1

I'm planning my next (sort of) Sachertorte. I always fiddle.

I've decided to break the law and not use apricot jam but use a morello cherry jammy sieved spread so it's a sort of very highly adult sort of Black Forest Gateau. I think this will be much better than the apricot jam and I'm ready for abuse from Austrians. I've also decided to dribble a bit of either kirsh or cherry brandy over the cake before covering with the cherry jam and then choccy topping.

So I'm looking for opinions from those that bake as to whether I should choose cherry brandy or kirsh for the soaking of the choccy sponge with reasons ........

Thanks.