Chocolate Ruffle Torte

Name: Chocolate Ruffle Torte
Yield: Serves 12–14
Cuisine: American
Ingredients: Chocolate Velvet Mousse; About ¼ cup Curacao or rum; 11 × 17- or 12 × 16-inch Hot Milk Sponge Cake sheet, baked and cooled; 1½ cups heavy cream; 2½ ounces semisweet or bittersweet chocolate, cut into bits; 1 teaspoon vanilla extract; 2 tablespoons sugar; Chocolate fans; ½ cup strained apricot jam

Preparation info

Serves
12–14

Difficulty
Easy

Appears in

Cocolat

By Alice Medrich

Published 1990

About

Ingredients

11 × 17- or 12 × 16-inch Hot Milk Sponge Cake sheet, baked and cooled
About ¼ cup Curacao</

Americas
United States
Dessert
Vegetarian
Chocolate

Method

Before beginning, check to see that you will be able to fit the 26-inch cardboard into your refrigerator. I fit it into my home refrigerator at a slant and kitty-corner, often balanced on top of the milk cartons. This is precarious but adequate.
Reverse cooled sponge sheet onto a sheet of foil or waxed paper and remove pan liner. Reverse sponge again so that to