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1
Chocolate Cake: In a large bowl, beat egg yolks with 1/4 cup sugar until very pale.
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2
In a separate bowl, beat the egg whites until soft peaks form; gradually beat in the remaining sugar until stiff peaks form.
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3
Fold the egg white mixture into the egg yolk mixture.
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4
Sift the flour and cocoa over the egg mixture; gently fold in.
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5
Pour into a buttered 8-inch springform pan; bake is a 350 degree F oven for 30 to 35 minutes or until the top springs back when lightly touched.
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6
Run a knife around the edge of the cake to loosen it.
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7
Let cool on a wire rack.
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8
Raspberry Syrup: In a small saucepan, combine sugar and water; cook over medium heat until the sugar has dissolved, about 1 minute.
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9
Stir in the liqueur.
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10
Let cool.
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11
Raspberry Mousse: In a small saucepan, sprinkle gelatin over water; let stand for 5 minutes to soften.
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12
Puree the berries in a food processor and then strain through a sieve to remove the seeds.
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13
There should be approximately 2 cups of puree remaining.
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14
Transfer the puree to a separate saucepan.
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15
Add sugar and lemon juice; cook over medium heat, stirring occasionally, until the sugar has dissolved, about 5 minutes.
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16
Stir in the liqueur; transfer to a large bowl.
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17
Over low heat, heat the gelatin until dissolved; stir into the raspberry mixture.
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18
Chill, stirring occasionally, over a larger bowl of ice and water for about 20 minutes or until the consistency of raw egg whites.
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19
Whip the cream; fold into the cooled raspberry mixture.
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20
Reserve 1/2 cup for garnish.
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21
To assemble, cut the cake into 3 or 4 thin layers; reserve 2 layers and freeze the remaining layers for another use.
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22
Sprinkle 1 cut side of each of the 2 layers with the raspberry syrup.
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23
Place 1 layer, syrup side up, in a 9-inch springform pan; pour in half of the raspberry mousse.
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24
Top with the second cake layer; pour in enough of the remaining mousse to come almost to the top of the pan.
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25
Smooth the surface.
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26
Refrigerate until firm, 1 to 2 hours.
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27
Chocolate Glaze: In the top of a double boiler over hot, not boiling, water, melt the chocolate with the cream, stirring until smooth.
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28
Let it cool to room temperature yet still spreadable; pour over the mousse and spread evenly.
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29
Spoon the remaining mousse into a pastry bag fitted with a small plain tip; pipe 3 concentric circles over the top of the cake.
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30
Pull a toothpick through the circles to form a spider web design.
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31
Refrigerate until chilled.
