Berkeley, CA teacher and chocolatier Alice Medrich creates a chocolate genoise raspberry ruffle cake, provides tips on the best way to melt and shape chocolate, and demonstrates how to cut the cake into layers. She layers the cake with crème fraiche, melted chocolate, rum syrup, and raspberries in an adjustable pan, then places the chilled, fan-shaped chocolates as a decorative topping.

Julia Child
Self - Host

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