| | CAKE |
| 3 | tb | Hot clarified unsalted butter |
| 1 | ts | Pure vanilla extract (optional) |
| 1/3 | c | Plus |
| 1 | tb | Sifted all-purpose flour |
| 1/3 | c | Plus |
| 1 | tb | Sifted unsweetened cocoa powder, preferably Dutch-processed |
| 4 | lg | Eggs |
| 2/3 | c | Sugar |
| 1 | lb | Bittersweet or semisweet chocolate, finely chopped, for ruffles |
| | SYRUP |
| 1/3 | c | Water |
| 1/3 | c | Sugar |
| 1/4 | c | Eau-de-vie de framboise or white rum (up to 1/3) |
| | FILLING |
| 3 | c | Creme fraiche, homemade or store-bought |
| 2 | ts | Pure vanilla extract |
| 2 | tb | Sugar (up to 3) |
| 5 | oz | Semisweet or bittersweet chocolate, finely chopped |
| 3 | tb | Boiling water |
| 2 | | Containers (5-ounce) of fresh raspberries |
| 3 | oz | Bittersweet or semisweet chocolate, finely chopped, for the wrap |
