1 cake Reduced Fat Chocolate Cake
3 3/4 pounds Reduced Fat Chocolate Mousse
10 ounces Cocoa Gelée
15 Raspberries
Yield: 3 Tortes
1. Lightly oil and sugar three 7-inch (17-centimeter) torte rings. Or line the rings with strips of clear acetate. Place on a paper-lined sheet pan.
2. Slice the cake horizontally into 3 even layers and place one in each individual ring. Set aside.
3. Prepare the mousse and fill to the edge of the ring. Level the mousse with a long metal spatula.
4. Place the tortes in a refrigerator and let set, approximately 2 hours.
5. Warm the Cocoa Gelée to 120°F (49°C) and cover the surface of each torte with the gelée. Let the gelée firm.
6. Gently heat the sides of the ring using a propane torch to facilitate the removal of the ring.
7. Place the tortes on cake boards and decorate with the raspberries.
3 3/4 pounds Reduced Fat Chocolate Mousse
10 ounces Cocoa Gelée
15 Raspberries
Yield: 3 Tortes
1. Lightly oil and sugar three 7-inch (17-centimeter) torte rings. Or line the rings with strips of clear acetate. Place on a paper-lined sheet pan.
2. Slice the cake horizontally into 3 even layers and place one in each individual ring. Set aside.
3. Prepare the mousse and fill to the edge of the ring. Level the mousse with a long metal spatula.
4. Place the tortes in a refrigerator and let set, approximately 2 hours.
5. Warm the Cocoa Gelée to 120°F (49°C) and cover the surface of each torte with the gelée. Let the gelée firm.
6. Gently heat the sides of the ring using a propane torch to facilitate the removal of the ring.
7. Place the tortes on cake boards and decorate with the raspberries.
