Chocolate Raspberry Mousse Cake **

• 3 eggs, separated
• 1/3 cup granulated sugar
• 1/2 cup flour
• 2 tablespoons unsweetened cocoa powder

Raspberry Syrup

• 1/4 cup sugar
• 1/4 cup water
• 2 tablespoons raspberry liqueur

Raspberry Mousse

• 1 1/2 oz unflavored gelatin
• 1/4 cup water
• 2 packages frozen raspberries (each 300 grams) thawed
• 3/4 cup sugar
• 2 tablespoons lemon juice
• 2 tablespoons raspberry liqueur
• 2 cups whipping cream

Chocolate Glaze

• 4 ounces semisweet chocolate
• 1/4 cup whipping cream

Method

Cake
In large bowl, beat egg yolks with 1/4 cup of the sugar until very pale. In separate bowl, beat egg whites until soft peaks form; gradually beat in remaining sugar until stiff peaks form. Fold egg white mixture into egg yolk mixture. Sift flour and cocoa over egg mixture; gently fold in. Pour into buttered 8 inch springform pan; bake in 350°F oven for 30 to 35 minutes or until top springs back when lightly touched. Run knife around edge of cake to loosen. Let cool on wire rack.
Raspberry Syrup
In small saucepan, combine sugar and water; cook over medium heat until sugar has dissolved, about 1 minute. Stir in liqueur. Let cool.
Raspberry Mousse
In small saucepan, sprinkle gelatin over water; let stand for 5 minutes to soften. Pass berries through food mill to puree and remove seeds to make about 2 cups. Transfer puree to separate saucepan. Add sugar and lemon juice; cook over medium heat, stirring occasionally, until sugar has dissolved, about 5 minutes. Stir in liqueur; transfer to large bowl. Over low heat, heat gelatin until dissolved; stir into raspberry mixture. Chill, stirring  occasionally, over larger bowl of ice and water for about 20 minutes or until consistency of raw egg whites. Whip cream; fold into cooled raspberry mixture. Reserve 1/2 cup for garnish.
Cut cake into 3 or 4 thin layers; reserve 2 layers and freeze remaining layer for another use. Sprinkle the cut side of each of the 2 layers with raspberry syrup. Place 1 layer, syrup side up, in 9 inch springform pan; pour in half of the raspberry mousse. Top with second layer; pour enough of the remaining mousse to come almost to top of pan. Smooth surface. Refrigerate until firm, 1 - 2 hours.
Chocolate Glaze
In top of double boiler over hot, not boiling water, melt chocolate with cream, stirring until smooth. Let cool to room temperature; pour over mousse spreading evenly. Spoon remaining mousse into pastry bag fitted with plain tip; pipe three concentric circles over top of cake. Pull toothpick through circles to form spider web design. Refrigerate until chilled.

**Note* This recipe makes double the amount of cake needed, so you'll be able to freeze the extra cake to have on hand when you want to make another cake like this.