2 1/2 pounds Raspberry Gelée
1 Full-sheet Flourless Chocolate Cake
46 ounces Raspberry Ganache (2 lb. 14 oz.)
Cocoa Gelée, as needed
White and dark chocolate decorations, as needed
Raspberries, as needed
Yield: 3 Tortes
1. Cut four 24-inch (60-centimeter) long sheets of aluminum foil. For strength, stack the sheets then fold up the edges to make a rectangular container measuring 8 inches x 16 inches (20 centimeters x 40 centimeters). Place the foil container on a half sheet pan.
2. Prepare the Raspberry Gelée and pour it into the foil container. Freeze until gelée sets.
3. Invert the chocolate cake onto a flat surface. Leave the parchment paper attached and cut the cake into 3 strips measuring approximately 8 x 16 inches (20 x 40 centimeters) each. Transfer one strip of cake, paper side down, to a clean sheet pan.
4. Spread the top of the cake with half of the Raspberry Ganache. Transfer another cake strip, paper side up, onto the ganache. Remove the paper.
5. Spread this layer with half of the remaining ganache. Unwrap the frozen Raspberry Gelée and trim it into a strip measuring 8 x 16 inches (20 x 40 centimeters). Place it onto the ganache-coated cake. Top with the last cake strip, paper side up. Remove the paper and spread the cake layer with the remaining ganache.
6. Freeze until firm, approximately 2 hours.
7. Remove the cake from freezer and immediately cover it with Cocoa Gelée heated to 120°F (49°C). Cut the cake into three rectangular pieces. Place each piece onto cake boards and decorate with chocolate decorations and fresh raspberries.
8. Yield: 3 Triangular Tortes, 8 In.
1 Full-sheet Flourless Chocolate Cake
46 ounces Raspberry Ganache (2 lb. 14 oz.)
Cocoa Gelée, as needed
White and dark chocolate decorations, as needed
Raspberries, as needed
Yield: 3 Tortes
1. Cut four 24-inch (60-centimeter) long sheets of aluminum foil. For strength, stack the sheets then fold up the edges to make a rectangular container measuring 8 inches x 16 inches (20 centimeters x 40 centimeters). Place the foil container on a half sheet pan.
2. Prepare the Raspberry Gelée and pour it into the foil container. Freeze until gelée sets.
3. Invert the chocolate cake onto a flat surface. Leave the parchment paper attached and cut the cake into 3 strips measuring approximately 8 x 16 inches (20 x 40 centimeters) each. Transfer one strip of cake, paper side down, to a clean sheet pan.
4. Spread the top of the cake with half of the Raspberry Ganache. Transfer another cake strip, paper side up, onto the ganache. Remove the paper.
5. Spread this layer with half of the remaining ganache. Unwrap the frozen Raspberry Gelée and trim it into a strip measuring 8 x 16 inches (20 x 40 centimeters). Place it onto the ganache-coated cake. Top with the last cake strip, paper side up. Remove the paper and spread the cake layer with the remaining ganache.
6. Freeze until firm, approximately 2 hours.
7. Remove the cake from freezer and immediately cover it with Cocoa Gelée heated to 120°F (49°C). Cut the cake into three rectangular pieces. Place each piece onto cake boards and decorate with chocolate decorations and fresh raspberries.
8. Yield: 3 Triangular Tortes, 8 In.
