|A slice of the Bitter Chocolate and Caramel Torte with pouring cream drizzled on it.|
This week (well really two weeks ago) I made a Bitter Chocolate and Salted Caramel Torte. I know that this is suppose to help me be a better cook, not a better baker but when I saw this recipe I couldn't say no.
I don't remember too much of the experience anymore. What I do remember is that the caramel was such a pain. I think I made it fine, but it sunk to the bottom of the spring form pan so it stuck and made it difficult to get the pieces unstuck from the bottom. It also became liquidy in the oven and stayed that way when it got out of the oven. This means that some of the caramel leaked onto the counter where it was resting and made a big mess. I set it in the refrigerator on a plate after that the solidify the caramel. And our oven isn't the best. It's super old and sometimes it doesn't cook things the way they out to. So, actually making sure it was fully cooked was also a little annoying.
Despite the few obstacles, it came out great and tasted wonderfully! I got rid of about three quarters of it at a roleplaying game, but I had a whole quarter all to myself after that. The picture above isn't the best I could have taken, but it was the best out of the ones I took. I really should start taking pictures of the food on my purple plates instead of the white ones.