Season with black pepper and remaining 1 teaspoon salt; toss well.
Pour into a highball glass.Top with club soda and garnish with the lime wedge..
4 1/2 ounces sugar.8 ounces crème fraîche.1 ounce dark rum.
4 teaspoons flour.2 tablespoons plumped golden raisins.
Softened unsalted butter and granulated sugar, for the sauté pans.
Strawberry Sauce.Arrange the wafer stacks on their sides as close together as possible on the chocolate cream on the platter.
(The wafer stacks will lie lengthwise on the platter.)Spread all but about 1/2 cup of the remaining chocolate cream all over the cake, fixing any wafers that tilt or slide.. Press a long sheet of plastic wrap over the cake, flattening the top and sides gently.
Refrigerate for at least 8 hours or for up to 2 days.Refrigerate the remaining chocolate cream..