Seven-layer Chocolate Raspberry Torte

Food Service Search Staff

INGREDIENTS:1 cup prepared raspberry sauce
2 Tbsp. Tabasco® brand Pepper Sauce
4 slices prepared yellow cake, 8” round, 1/8-inch thick, horizonal slices
3 slices prepared chocolate cake, 8” round, 1/8-inch thick, horizontal slices
3 cups ganache
3 cups melted ganache DIRECTIONS:Combine raspberry sauce with Tabasco® brand Pepper Sauce. Hold. To assemble seven-layer torte, lay one slice of yellow cake on a cardboard cake round, top with 2 oz. reserved raspberry sauce and 5 ½ oz. ganache. Top with a layer of chocolate cake, 2 oz. raspberry sauce and 5 ½ oz. ganache. Repeat process 4 more times. Top with a final slice of yellow cake. Refrigerate until firm. Pour 24 oz. melted ganache over cake. Refrigerate until ganache sets. Cut cake into 12 slices. For each serving, serve one slice of cake. SERVINGS:12 servings From: PHOTO CREDIT:Photo Credit: MCILHENNY CO.