准备

Make the glaze:

• 在一个小平底锅,把奶油和玉米yrup. Stir over medium heat until the syrup dissolves, and then bring the mixture to a full boil. Remove from the heat, and add the chocolate all at once. Let stand for 2 minutes and then whisk until smooth. Whisk in the butter and then the whiskey or liqueur, if using. Keep at room temperature if using the same day; otherwise, cover and refrigerate.

Make the cake:

• 将烤箱（不是对流烤箱）加热到375°F。在果冻盘或半平底锅（约11×16英寸）上涂油脂，并用羊皮纸在底部和长侧衬上。在羊皮纸上加油或用烤喷雾剂喷涂。
• In a small heavy-based saucepan (or a double boiler), melt the butter, chocolate, and coffee or whiskey over very low heat, stirring with a whisk occasionally. Take care not to let the chocolate scorch and heat only until the chocolate has melted. Remove from the heat, whisk until the mixture is smooth and glossy, and set aside to cool slightly while you beat the eggs.
• 将蛋黄和白色分成两个大的干净搅拌碗。在中等高中使用电动搅拌机（手或立式搅拌机），首先搅拌蛋清直至形成柔软的峰。加约2汤匙。糖的高速跳动约30秒。搁置。
• 在不清洁搅拌器或鞭子的情况下，用盐和剩余的糖在中等高中打蛋黄，直到混合物变得轻又厚，并在抬起搅拌器时形成一条丝带小径，用手动搅拌机稍微稍微使用立式搅拌机少。将搅拌机变成低速，加入巧克力，然后混合直至完全混合，并根据需要用橡胶刮刀刮下碗的侧面。
• With a clean whisk, vigorously beat the whites until a definite peak forms, about another 30 seconds.
• 用巧克力将约三分之一的白人转移到碗中，然后用橡胶刮刀将它们折叠。白色应光滑并彻底融合到巧克力中。现在，将所有巧克力混合物立即用剩余的白色刮入碗中。轻轻折叠以融合，但不要过度劳累 - 尝试保持尽可能多的体积。将面糊刮入准备好的锅中，并用刮刀将顶部平滑。在桌子上给盘子一个温和的说唱，以释放任何大气泡。
• 将锅放在加热烤箱的中间，烘烤15分钟。将烤箱调低至325°F，让蛋糕再煮5分钟。蛋糕应该看起来浮肿，牙签应该清洁。
• Transfer the pan to a cooling rack. Moisten a clean, flat-weave (not terry-cloth) dishtowel and wring it out completely so it’s just barely damp. Cover the cake with the towel; the cake will sink slightly as it cools. Once the cake has cooled, slide the pan into the fridge until chilled, about 1 to 2 hours. This will help the trimming and assembly process.

Make the filling:

• 在一个中等大小的碗中，用低速的电动搅拌机搅拌马斯卡彭，奶油，糖和香草，直至混合。将速度提高到中高，然后打击，直到奶油变稠并形成坚固的峰值（不要过度支撑或混合物会凝结）。保持冷藏直到准备组装。

组装蛋糕：

• 将毛巾从蛋糕上抬起。小心地从锅中松开羊皮纸，沿着边缘跑一把刀，以使蛋糕从羊皮纸上释放出来。用糖果糖慷慨地将蛋糕的顶部撒上。在蛋糕上铺设一块大块羊皮纸，一个大切菜板或一个干燥的洁白树，在两端都拉紧，并深呼吸，将蛋糕倒在工作表面上，长时间面对您。轻轻剥去羊皮纸。
• 用一把大而锋利的刀，小心地将边缘约1/4英寸的剪裁，以获取均匀的矩形。使用缓慢的锯动运动避免撕裂蛋糕；刀上的糖果糖的轻涂料将防止粘住。将矩形横向切成四个均匀的面板，每个面板约4×10英寸。在第一个面板下面滑动一条长铲或一把长长的宽刀，例如面包刀，然后小心地将其转移到扁平的盘子中。
• Tuck strips of parchment, plastic wrap, or foil under the edges of the cake layer and over the plate to keep the plate clean during assembly. Spread one-third of the filling evenly over the cake layer. Sprinkle one-third of the raspberries over the cream and press them in gently. Top with a second cake panel and another third of the cream and berries. Top with a third cake panel and the remaining cream and berries. Arrange the final cake layer on top and press gently.
• Dust the top of the cake generously with more confectioners’ sugar. Drizzle the chocolate glaze over the top of the cake. Carefully slide the parchment strips away from the plate. Refrigerate the cake until about 15 minutes before serving.

提前提示

The glaze can be made up to four days ahead and refrigerated. Let it come to room temperature before using. The cake can be made up to one day ahead. Refrigerate it with a sheet of plastic stretched taut across the top of the pan so it doesn’t touch the cake surface. The filling can be made up to an hour before assembly. The whole cake can be assembled the morning of the day you want to serve it, but don’t decorate the top with confectioners’ sugar and glaze until two hours before serving. Keep the fully decorated cake in the fridge, uncovered, until about fifteen minutes before serving.