Chocolate Cake:
In large bowl, beat egg yolks with 1/4 c 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 350 degree 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 minute.
Stir in liqueur.
Let cool.

Raspberry Mousse:
In small saucepan, sprinkle gelatin over water; let stand 5 minutes to soften.
Pass berries through food mill to puree and remove seeds to make about 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.

Assembly:
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 water, melt chocolate with cream, 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.