I made the Bête Noire last night in a test run for next week. It's delicious. One question, though. Do you have any suggestions for removing the torte from the springform pan? It's lovely looking but I made a mess of it trying to remove the bottom of the pan once I remove the sides, and trying to get the parchment paper off as well. Should it come off easily? Mine was stuck on there pretty well. Do you leave the paper on when setting it out on a serving plate? When I've used the springform for other things I usually turn upside down to remove the bottom, but that obviously wouldn't work in this case. Thanks!