7-LAYER CHOCOLATE RASPBERRY TORTE

Ingredients Weight Measure
Prepared raspberry sauce 10-1/2 oz. 1 cup
TABASCO® brand Original Red Sauce 1 oz. 2 Tbsp.
Prepared yellow cake, 8" round, 1/8"-thick horizontal slices 4 slices
Prepared chocolate cake, 8" round, 1/8"-thick horizontal slices 3 slices
Ganache 33 oz. 3 cups
Melted ganache 24 oz. 3 cups

Method

  1. To prepare spicy raspberry sauce, combine raspberry sauce and TABASCO® Sauce. Hold.
  2. To assemble 7-layer torte, lay one slice of yellow cake on cardboard cake round, top with 2 oz. reserved raspberry sauce and 5-1/2 oz. ganache. Top with layer of chocolate cake, 2 oz. raspberry sauce and 5-1/2 oz. ganache. Repeat process 2 more times.
  3. Top with final slice of yellow cake. Refrigerate until firm. Pour 24 oz. melted ganache over cake. Refrigerate until ganache sets. Cut cake into 12 slices and serve.

Yield: 12 servings