| 1 cup prepared raspberry sauce - (10 12 oz) | | 2 tbl Tabasco brand Pepper Sauce | | 4 slc prepared 8-dia yellow cake | | (1/8"-thk horizontal slices) | | 3 slc prepared 8"-dia chocolate cake | | (1/8"-thk horizontal slices) | | 3 cup Ganache - (33 oz) | | 3 cup Melted ganache - (24 oz)" |
| | 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. | | This recipe yields 12 servings. |
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