Cover a rectangular baking pan with aluminum foil.
Mix the milk with one tablespoon of sugar and the coffee, set aside. Melt 5.5 oz butter with 5.5 oz chocolate in a bain-marie, stirring constantly so that it will not stick to the bottom. Separate the yolks from the whites, beat the whites with ½ cup of sugar. Add to the melted chocolate mixture. Beat the egg whites to stiff peaks and add to the previous mixture in folding motion.
Heat 1 cup of sugar in a pan until obtaining a brown caramel. Add, little by little and stirring, ¾ cup of warm cream and 2 oz of softened butter. Stir well until obtaining a toffee sauce. Allow to cool.
To assemble the dessert, dip the cookies one by one in the milk, without soaking them, and arrange a layer in the rectangular mold. Cover the cookies with a layer of toffee, a layer of chocolate, and raspberries on top. Repeat the process until using all the ingredients, finishing with the cookies. Allow to set for 2 hours in the fridge.
Heat the rest of the cream (1/4 cup) with the rest of the butter and add to the remaining chocolate until it melts completely. Cover the cake with this mixture and allow to set for 10 minutes. Decorate with raspberries over the chocolate mixture. Put in the fridge for 1 more hour.