When I made this torte for my birthday today. I thought it would be way to rich for me. I was surprised on the wonderful texture of the cake and the perfect silky pastry cream in the middle to compliment the chocolate, it was just right. Then with melting the bitter sweet chocolate over the top it was the right blend of sweetness. Assembly was easy. The trick was to freeze the cake then slice in half after it thawed around 15 minutes. Fill the center with the pastry cream (which I can eat with a spoon anytime, it's so good!) and then top it off with melted chocolate.
Of course let's not forget that cherry on top!