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1
Preheat oven to 350 degrees F.
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2
Combine and sift all of the dry ingredients, whisk in the buttermilk and creme fraiche, then the butter and the eggs.
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3
Bake in a 10-inch cake pan for 30 minutes.
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4
Blend the raspberries and strain out all of the seeds.
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5
Bring the milk and sugar to a boil.
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6
Temper in the egg yolks.
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7
Remove from the heat and add the cream and raspberry puree.
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8
Spin according to ice cream machine directions.
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9
Place the water and corn syrup in a pot and bring to a boil.
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10
Remove from the heat, add the chocolate and whisk until smooth.
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11
Place the sugar and honey in a pot and cook until the sugar has all melted, once melted add in the butter on tablespoon at a time.
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12
Once the mixture caramelizes add the nuts and baking soda and stir.
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13
Transfer to a silpat and once cool chop into pieces
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14
To assemble the cake, place the cake sponge into the bottom of a ring mold and top with bits of the toffee and raspberry ice cream.
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15
Fill the ring mold with enough ice cream that only 1/4 to 1/2-inch is left at the top of the ring mold.
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16
It is preferable to allow this to set in the freezer overnight.
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17
Once set, pour the room temp chocolate glaze on top and fill the remaining 1/4 to 1/2-inch of the mold.
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18
You may decorate the cake by wrapping it in chocolate, or simply garnish with fresh raspberries.
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19
A viewer, who may not be a professional cook, provided this recipe.
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20
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
