7 Layer Chocolate Raspberry Torte

Recipe Ingredients

1 cup	237ml	Prepared raspberry sauce - (10 1/2 oz)
2 tablespoons	30ml	Tabasco brand Pepper Sauce
4		Prepared 8"-dia yellow cake = (1/8"-thk horizontal slices)
3		Prepared 8"-dia chocolate cake = (1/8"-thk horizontal slices)
3 cups	711ml	Ganache - (33 oz)
3 cups	711ml	Melted ganache - (24 oz)

Recipe Instructions

To prepare the raspberry sauce, combine raspberry sauce and Tabasco brand Pepper Sauce. Hold.

To assemble the 7 layer torte, lay one slice of yellow cake on a cardboard cake round, top with 2 ounces reserved raspberry sauce and 5 1/2 ounces ganache. Top with a layer of chocolate cake, 2 ounces raspberry sauce and 5 1/2 ounces ganache. Repeat process 4 more times.

Top with a final slice of yellow cake. Refrigerate until firm. Pour 24 ounces melted ganache over the cake. Refrigerate until ganache sets. Cut cake into 12 slices.

For each serving, serve one slice of cake.

Source:
"Tabasco's Foodservice recipe archive at - http://foodservice.tabasco.com/"

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