Something Chocolate

Whole decorated Torte

Sliced Torte

"MJ", Chef says to me. ""We" need to make a flour-less chocolate torte for a dessert. Here's the recipe go to it." What happened to the "we" part is my thinking. I love to bake, I love to create, I am glad I can work at a place and do both. What I really am humbled with is that Chef just lets me go most of the time in his kitchen. I really love being at the restaurant. I wish my kids could see me when I am down there. I am teased unmercifully sometimes, and treated with respect. They call me T-Rex, cuz I am short and can't reach anything. Whatever, some day I will be tall and skinny, and long flowing blond hair. But thankfully Chef just lets me go, but still hovers in a way in case I have questions or needs to step in.

Staff Torte Tasting

So back to the Torte. Lots of separated eggs, some sugar, dark chocolate is chopped up and melted. Sounds easy right? It's not. Chef Drew kept snitching chocolate shavings, Chef Sean put his two cents in with "don't let the chocolate seize" Chef Mike is snitching chocolate. "Go back to the front and cook something" I tell them. What happened to the "we" part if your not going to help, get back to cooking? The chocolate seized and with my short, muscle-less arms, I couldn't mix it fast enough when I tempered the first egg. Chef Mike steps in. So he mixed and mixed and mixed, then "we" folded in the stiffened egg whites, and the mess is put into two pans with a water bath and baked. Then Chef says "we" need to make Ganache, dark or white? I say white, since the cake is dark, he says dark, "we" come in the middle and do a dark Ganache with a white swirl. What do you think? Here it is sliced up and served with whipped cream and fancy-dancy strawberry. Got any ideas for a name for the menu. We still need one. Something elegant, maybe a little French?