Mousse: 3 tablespoons sugar 3 tablespoons water 2 small egg yolks, room temperature 6 oz. semisweet chocolate, melted 1-1/2 cups whipping cream, beaten to soft peaks 4 cups (or more) fresh raspberries Syrup: 2 tablespoons sugar 2 tablespoons water 1/4 cup red currant jelly 8 oz. semisweet chocolate For cake: Preheat oven to 350°F. Butter and flour 8-inch springform pan. Line bottom with parchment paper; butter and flour paper. Gently whisk eggs and sugar in bowl over low heat until warm to touch. Beat with electric mixer until cool and tripled in volume. Sift together flour and cocoa powder. Gradually and gently fold into egg mixture. Turn batter into prepared pan. Bake until cake shrinks from sides of pan and top springs back when lightly touched, about 25 minutes. Cool in pan 20 minutes. Run knife around sides. Remove springform. Cool cake. Clean springform. For mousse: Heat sugar and water in heavy small saucepan over low heat until sugar dissolves, swirling pan occasionally. Increase heat and bring syrup to boil. Whisk yolks in large bowl. Using electric mixer, beat in syrup in thin stream. Continue beating until mixture cools and triples in volume. Beat in melted chocolate. Fold in whipped cream. Refrigerate if necessary until firm enough to pipe. To assemble: Cut cake horizontally into 3 layers. Set 1 layer on base of springform pan. Attach springform. Spoon mousse into pastry bag fitted with plain tip. Pipe 1/2-inch layer of mousse over cake. Arrange 1 cup raspberries on top. Cover with second cake layer. Pipe 1/2-inch layer of mousse onto cake. Arrange 1 cup raspberries atop mousse. Top with third cake layer. Pipe 1/4-inch layer of mousse onto cake. Refrigerate 30 minutes. For syrup: Heat sugar and water in heavy small saucepan over low heat until sugar dissolves, swirling pan occasionally. Increase heat and bring to boil. Reduce heat, add currant jelly and stir until jelly has melted. Cut 3x27-inch sheet of waxed paper. and stir until jelly has melted. Cut 3x27-inch sheet of waxed paper. Wrap hot damp towel around springform. Remove springform. Melt 8 oz. chocolate in double boiler over gently simmering water. Stir until smooth. Spread 1/8 inch thick layer of chocolate on waxed paper, covering completely. Let stand until set, 2 to 3 minutes. Leaving waxed paper attached, wrap chocolate band around cake, overlapping slightly to sea. Decorate top of cake with remaining 2 cups raspberries, adding more if necessary to cover completely. Brush raspberries generously with syrup. Carefully remove waxed paper from chocolate with this paring knife. dess 69