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Wayne Gisslen

Decorating with Sauces: Mocha Torte

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Preparation info
    • Difficulty

      Medium

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Components

Method

Procedure

  1. Place a wedge of mocha torte in the center of a plate.
  2. Spoon a small pool of chocolate sauce on one side of the cake. Spoon a small pool of crème anglaise on the other side of the cake.
  3. If desired, marble the chocolate sauce with a little crème anglaise, and marble the crème anglaise with a little chocolate

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