Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.