Culinary Institute of America

Chocolate Dacquoise Torte

Preparation info
  • Makes

    1

    torte ( 8 in 20 cm )
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Dacquoise, 8-in/20-cm rounds, baked

Method

  1. Trim each dacquoise layer to a perfect 8-in/20-cm round.
  2. Smear a dollop of the ganache in the center of an 8-in/20-cm cardboard cake round and place one of the dacquoise rounds on top. Coat the dacquoise with 6 oz/170 g of the ganache. Top with a second dacquoise round and coat it with 6 oz/170 g of the ganache. Top with the remaining dacquoise round.