7 Layer Chocolate Raspberry Torte Recipe

• 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)

1. To prepare the raspberry sauce, combine raspberry sauce and Tabasco brand Pepper Sauce.
2. Hold.
3. 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.
4. Top with a layer of chocolate cake, 2 ounces raspberry sauce and 5 1/2 ounces ganache.
5. Repeat process 4 more times.
6. Top with a final slice of yellow cake.
7. Chill till hard.
8. Pour 24 ounces melted ganache over the cake.
9. Chill till ganache sets.
10. Cut cake into 12 slices.
11. For each serving, serve one slice of cake.
12. This recipe yields 12 servings.

raspberry sauce, pepper sauce, cake, cake, ganache, ganache

Taken from cookeatshare.com/recipes/7-layer-chocolate-raspberry-torte-61713 (may not work)