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