Chocolate Marquise Torte

Name: Chocolate Marquise Torte
Yield: Makes 1 hexagonal torte (6 by 10¼ in/15 by 26 cm)
Ingredients: italian buttercream; soft ganache; cointreau-flavored simple syrup; raspberry jam; white chocolate triangles; milk chocolate hard ganache; gianduja; marzipan for modeling and cake covering; chocolate chiffon sponge; japonais meringue

Preparation info

Makes
1
hexagonal torte ( 6 by 10¼ in 15 by 26 cm )

Difficulty
Easy

Appears in

Baking & Pastry

By Culinary Institute of America

Published 2015

About

Ingredients

Ingredient	U.S.	Metric
Italian Buttercream

Cake
Dessert

Method

Blend together the buttercream and gianduja.
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.
Slice three even layers from the chiffon sponge, between