for the chocolate cakes,

1. Preheat the oven to 365F or 185C.
2. Line the base of a round 20 cm by 8 cm cake mold with parchment paper.
3. Sift the flour with powdered cocoa, and mix thoroughly.
4. Combine the eggs, sugar, salt, and vanilla in a bowl using a hand mixer. Place over Bain Marie and allow to heat to 115F or 46C. Remove from Bain Marie (carefully, the bowl will be hot) and beat with the hand mixer at high speed until the mix rises and is frothy, about six more minutes.
   
5. Sprinkle 1/3 of the flour and cocoa mix using a spatula and fold gently into the egg batter. Repeat with the following 1/3 and then incorporate the last 1/3.
6. Add the melted butter and combine into the mix, always trying to keep the batter from deflating. Just stir as needed.
   
7. Place in the mold and bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
8. Let cool in the mold. Refrigerate in the same mold if it is filled on the following day.
   

For the pastry cream,

1. In a bowl, mix with a hand whisk the egg yolks and the egg until frothy. Add the sugar (70 grams) and cornstarch until well combined.
2. Heat the milk and butter, the rest of the sugar (70 grams), and salt in a medium pot. Stir to dissolve the sugar until it starts boiling, remove from the heat and very slowly, in a thread, incorporate the mix of egg yolks, beating continuously.
3. Return the mix to the pot and cook over medium heat until it thickens and starts bubbling, stirring continuously. Remove from the heat, add the vanilla extract, and run through a sieve if you see any lumps. Allow the cream to cool over a bowl of water and ice. Cover with plastic wrap and press right up against the surface. Refrigerate until you use it.
   
4. You can make it 2-3 days ahead of time.

To assemble the cake,

1. Flatten the puff pastry and cut the same size or slightly larger than the chocolate cake. Cook according to instructions on the package and allow to cool. It will grow quite a bit.
   
2. Beat the cold heavy cream in a cold bowl with a hand mixer at high speed until whipped or Chantilly.
3. Mix with the pastry cream, add 1/3 whipped cream to the pastry cream, and combine. Fold in the rest of the cream.
   
4. Unmold the chocolate cake and cut it in half. Use the top half as the base layer. Drizzle with half of the raspberry juice. Spread one layer of raspberry jam.
   
5. Spread one layer of pastry cream and then one layer of raspberries.
   
6. Cut the puff pastry in half. Spread one layer of dulce de leche on top and then place it over the raspberries.
   
7. Then another layer of pastry cream, raspberries, and puff pastry with dulce de leche.
   
8. Finish with one layer of chocolate cake moistened and with raspberry jam.
9. Use the rest of the cream to even out the surface and cover well. Refrigerate and decorate.
   
10. Allow resting for 4 hours before serving. Keep refrigerated.