Chocolate and Raspberry Torte (NOT!)

 Week 18, recipe 15 ~ 
                  Chocolate and Raspberry Torte found on page 64
 

It is hard to tell the size of this cake- the whole thing was 3" X 8"!

Never again. NEVER AGAIN, I tell you!!!!!

The Genoise cake is supposed to be a basic cake...I've made 3- two chocolate & one coffee (here)....I'd like to pull my hair out or cry. Maybe both. 
(the situation made me think of Julie's meltdown while trussing the chicken...or whatever it was that she was doing).....Heavy Sigh.......just so you all know (and so you don't accidentally ask me to bake a Genoise) it is the last cake of this type that I'll ever bake.

This week's cake was supposed to to look kind of like a large Oreo cooky- simply bake a chocolate sponge cake, slice it in half horizontally, place half the cake in an 8" spring form pan (waxed paper lined), add a mound of Orange whipped cream with Raspberries & Dark Chocolate shavings...top with the other half of cake, press and freeze!  Easy right?!   My cake was SO flat. Mom encouraged me to make another...so I did.  Again, SO flat...sigh.

How should it be fixed? Mom and I thought just turn it into a Frozen Trifle!  =)  My Friends & Family enjoyed it, and said that had I not told them it was "not right", they would not have known.

Notes:
~I did not cry.
~ Make a regular chocolate Sponge Cake.
~Again we did not have "Orange Liqueur", so we used 1T. Brandy and 3T. Organic Orange Juice Concentrate.

Filling recipe:
   Whip into soft peaks:
     1 Tablespoon Brandy and 3 Tablespoons Organic Orange Juice Concentrate
     1 Tablespoon Powdered Sugar
     2 cups Heavy Whipping Cream
   Fold in:
     about 6oz fresh or frozen Raspberries
     2 oz (or 50g) Bittersweet Chocolate, at least 50% (I used 70%), grated
If you are making it like mine, fold in one layer of chocolate cake, too.
Freeze for 4 hours in a wax paper lined 8" spring-form pan, remove from pan and slice and serve!  

 Makes 8 generous servings.