Makes 10 - 12 servings

Pour the heavy cream into a medium saucepan. Split the vanilla bean, scrape it into the pan, toss in the pod, and bring to the boil. Meanwhile, whisk egg yolks and sugar together and place in a bowl over a pan of simmering water. Whisk continuously until mixture is pale and hot to the touch. Remove from the heat and gradually but steadily whisk the cream into the yolks. Put the bowl back over the hot water with the heat turned off, whisking occasionally, for 10 minutes, until the cream thickens. Set the bowl into a larger bowl filled with ice and allow to cool. Retrieve and discard the vanilla bean and push the mixture through a strainer into a clean bowl. Cover tightly and refrigerate at least 2 hours.

Center a rack in the oven and preheat to 350°F. Butter a 10-cup bundt pan and dust with flour; tap out excess. Sift 1 cup of sugar, the flour, cocoa, baking powder, salt, and baking soda onto a sheet of parchment paper. In a large bowl, whisk together yolks, oil, water, and vanilla. Whisk dry ingredients into yolk mixture; set aside. Beat 6 egg whites until very soft peaks form. Increase mixer speed to medium-high and gradually add remaining 1/2 cup sugar, beating until the whites are thick, shiny and hold peaks. Fold 1/3 of the whipped whites into the yolk mixture, then turn mixture into the whites and fold thoroughly. Pour batter into the pan. Place pan on a jelly-roll pan and bake 35 to 40 minutes, or until springy to the touch. Place cake pan on a cooling rack for 25 minutes before unmolding cake onto the rack to cool completely. Place cooled cake on a serving plate. Toss raspberries with Chambord and spoon them, with their liqueur, into the center of the cake, filling the opening. Spoon cold crème brulée over the berries and drizzle it down the sides of the cake. Sprinkle a little sugar on the crème brulée and, working with a blowtorch, caramelize the sugar. Continue sprinkling on sugar and caramelizing the top of the cake until it is evenly browned.