Chocolate Raspberry Mousse Cake - cooking recipe

Ingredients

Chocolate Cake
3 eggs, separated
1/3 cup granulated sugar
1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
Raspberry Syrup
1/4 cup granulated sugar
1/4 cup water
2 tablespoons raspberry liqueur
Raspberry Mousse
1 1/2 packages unflavored gelatin
1/4 cup water
2 (300 g) packages frozen raspberries, thawed
3/4 cup granulated sugar
2 tablespoons lemon juice
2 tablespoons raspberry liqueur
2 cups whipping cream
Chocolate Glaze
4 ounces semisweet chocolate
1/4 cup whipping cream

Preparation

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