2) For the 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.
3) For the chocolate glaze: 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.
4) For the almond brittle: Place the sugar and honey in a pot and cook until the sugar has all melted, once melted add in the butter one tbsp at a time. Once the mixture caramelises add the nuts and baking soda and stir. Transfer to a silpat and once cool chop into pieces
5) To assemble the cake, place the cake sponge into the bottom of a ring mould and top with bits of the toffee and raspberry ice cream. Fill the ring mould with enough ice cream that only 0.5 to 1cm is left at the top of the ring mould. 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 0.5 to 1cm of the mould. 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.