Chocolate Marquise Torte

Preparation info
  • Makes


    hexagonal torte ( 6 by 10¼ in 15 by 26 cm )
    • Difficulty


Appears in

By Culinary Institute of America

Published 2015

  • About


Ingredient U.S. Metric
Italian Buttercream


  1. Blend together the buttercream and gianduja.
  2. Line the bottom of a hexagonal bottomless mold (6 by 10¼ in/15 by 26 cm) with cardboard, cutting it to fit. Trim the japonais layer to fit inside the mold. Spread a thin coating of raspberry jam on the japonais and place it in the bottom of the mold.
  3. Slice three even layers from the chiffon sponge, between