This cake is wonderful served on its own with a dusting of powdered sugar and a dollop of whipped cream. Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine.

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8 butter brioche rolls (approx. 280g) 1 cup (130g) frozen or fresh raspberries 120g white chocolate, cut into rough chunks ½ cup (50g) pecans, roughly chopped 4 eggs ½ cup (120ml) double cream 1 ...

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