7 Layer Chocolate Raspberry Torte - Just Bean Recipes


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7 Layer Chocolate Raspberry Torte

1 cup prepared raspberry sauce - (10 1/2 oz)
2 tablespoons Tabasco brand Pepper Sauce
4 slices prepared 8"-dia yellow cake
= (1/8"-thk horizontal slices)
3 slices prepared 8"-dia chocolate cake
= (1/8"-thk horizontal slices)
3 cups Ganache - (33 oz)
3 cups 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.