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Add a photoServings: 12
Ingredients
- 1 c. prepared raspberry sauce - (10 1/2 ounce)
- 2 Tbsp. 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 c. Ganache - (33 ounce)
- 3 c. Melted ganache - (24 ounce)
Directions
- 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. Chill till hard. Pour 24 ounces melted ganache over the cake. Chill till ganache sets. Cut cake into 12 slices.
- For each serving, serve one slice of cake.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2g | |
| Recipe makes 12 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 3mg | 0% |
| Total Carbs 0.02g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.03g | 0% |
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