Table of Contents
Put the reserved perfect raspberry in the center of the cake and chill the cake for about 15 minutes, until firm (or up to 6 hours, if necessary), before removing the plastic and serving.
To shape the ruffles, work with one baking pan of chocolate at a time. Remove a pan of chocolate from the refrigerator and leave it at room temperature to warm gradually until it is pliable enough to be scraped.
If, as sometimes happens, your ruffles crack or you get rolls of chocolate, not ruffles, it might be because the chocolate is too cold — give it a few more minutes at room temperature before you try again. If the chocolate melts and gets gooey next to the spatula, it’s too soft and needs a minute or two more in the refrigerator.
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