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1
To plump raisins, heat brandy and raisins over low heat.
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2
Set aside to soak.
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3
Chop 9 ounces chocolate in small pieces.
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4
Melt with butter in top of double boiler over barely simmering water.
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5
When melted, remove immediately and whisk in egg yolks.
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6
Add plumped raisins.
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7
Beat egg whites until soft peaks form.
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8
Fold into chocolate-raisin mixture.
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9
Cover and chill 3 to 4 hours or overnight.
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10
Roll puff pastry into 12-inch circle about 1/4 inch thick.
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11
Pierce with fork.
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12
Let rest 25 minutes.
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13
Place on baking sheet and bake at 450F (230C) until golden brown, about 15 to 20 minutes.
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14
Caramelize sugar in heavy skillet until golden brown.
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15
Do not overbrown.
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16
Remove immediately from heat.
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17
Using fork, quickly dip one half of each cream puff into caramel and place on buttered parchment paper.
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18
When caramel has set, dip uncoated half in caramel.
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19
Cool.
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20
Place caramel-coated cream puffs around puff pastry.
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21
Fill center with chilled chocolate filling.
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22
Melt remaining 3 ounces chocolate.
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23
Whip cream until soft peaks form.
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24
Fold melted chocolate into half of whipped cream.
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25
Set aside.
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26
Spoon remaining half of whipped cream into pastry bag fitted with a large round tube.
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27
Pipe dome-shaped balls in rows over chocolate filling, leaving spaces between rows.
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28
Repeat, using chocolate whipped cream, filling in spaces between rows of white whipped cream to create stripes.
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29
Makes one 12-inch cake
