Chocolate Raspberry Mousse 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.

In small saucepan, combine sugar and water; cook over medium heat until sugar has dissolved, about 1 minutes. Stir in liqueur. Let cool.

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

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