Combine and sift all of the dry ingredients, whisk in the buttermilk and creme fraiche, then the butter and the eggs.
Bake in a 10-inch cake pan for 30 minutes.
Raspberry ice cream:
Blend the raspberries and strain out all of the seeds. Bring the milk and sugar to a boil. Temper in the egg yolks. Remove from the heat and add the cream and raspberry puree. Spin according to ice cream machine directions.;
Place the water and corn syrup in a pot and bring to a boil. Remove from the heat, add the chocolate and whisk until smooth.;
Place the sugar and honey in a pot and cook until the sugar has all melted, once melted add in the butter on tablespoon at a time. Once the mixture caramelizes add the nuts and baking soda and stir. Transfer to a silpat and once cool chop into pieces
To assemble the cake, place the cake sponge into the bottom of a ring mold and top with bits of the toffee and raspberry ice cream. Fill the ring mold with enough ice cream that only 1/4 to 1/2-inch is left at the top of the ring mold. It is preferable to allow this to set in the freezer overnight. Once set, pour the room temp chocolate glaze on top and fill the remaining 1/4 to 1/2-inch of the mold. You may decorate the cake by wrapping it in chocolate, or simply garnish with fresh raspberries.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.