Chocolate Ganache Torte

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Components

Method

Procedure

  1. Spread the meringue disk with ganache.
  2. Top with a genoise layer. Moisten with syrup and spread with a layer of ganache.
  3. Repeat with a second genoise layer and more syrup and ganache.
  4. Top with the remaining cake layer, moistened with syrup.
  5. Ice the top and sides with buttercream.
  6. Decorate as desired.