Torte Noir' Black Forest Torte with Boozy Cream
As seen on TV
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Who made this dish?
A dark, robust 'Torte Noir' flavoured with blackberries and raspberries and a hidden layer of tempered chocolate, inspired by John's love of French patisserie. His ganache seized twice when the cream was too hot and he ran short of time. He is a law student.
{John}: "To avoid the chocolate seizing, you've got to use the cream as the melting agent. Get the cream scorching, pour it over, and that should melt the chocolate."
{John}: "My cream was too hot and it seized the chocolate. You can see the chocolate splits away from itself and all the sugar crystals fly around, and I'm going to have to start again."
{John}: "It's split again. Could be the end of the road for me. Everyone else has done a marvellous job and I'm here looking like an idiot. It'll have to do."
{John}: "How do you spell noir? N-O-I-R."
{Paul}: "It looks a bit of a mess, like a chocolate breeze block. You didn't have to make it that big."
{Mary}: "It is very difficult to cut into elegant pieces."
{John}: "That is why I called it noir. I wanted a robust, dark cake that was either quite intimidating or quite inviting."
{Paul}: "The bake's good, the flavours are good, but it's just too big, too cumbersome."
{Mary}: "Oh, it's nice."
