Chocolate Raspberry Mousse Cake

Directions

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