INGREDIENTS

INSTRUCTIONS

This recipe makes double the amout of cake needed, so you'll be able
to freeze the extra cake to have on hand when you want to make an
encore of these fabulous flavors.  CHOCOLATE 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 350F oven for
30-35 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 minutes. 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 aobut 2 cups.
Transfer puree to  separate saucepan. Add sugar and lemon juice; cook
over medium heat,  stirring occasionally, until sugar hs 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.  TO
ASSEMBLE: Cut cake into 3 or 4 thin layers; reserve 2 layers and
freeze remaining layers for another use. Sprinkle 1 cut side of each
of the 2 layers with raspberry syrup. Place 1 layer, syrup side up,  in
9 inch springorm pan; pour in half of the raspberry mousse. Top  with
second cake layer;pour in 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 crea, stirring until smooth. Let cool to
room temperature yet still spreadable; pour over mousse and spread
evenly. Spoon remaining mouse into pastry bag fitted with small plain
tip; pipe three concentric circles over top of cake. Pull toothpick
through circles to form spiderweb design.  Refrigerate until chilled.
Shared by: Sharon Stevens.  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 770
Calories From Fat: 347
Total Fat: 40.2g
Cholesterol: 241.7mg
Sodium: 87.2mg
Potassium: 175.1mg
Carbohydrates: 101g
Fiber: 3g
Sugar: 67g
Protein: 9.6g