Mirror, mirror on the wall, what's the fairest cake of all? The answer is tantalizingly obvious when this dessert comes to the table. And it's further emphasized when guests take their first mouthfuls of the creamy, smooth, chocolaty mousse with its shimmering raspberry crown. Make it ahead of time (in stages if you want) just by following the easy steps.

Ingredients:
2 eggs, separated
1/3 cup (75 mL) granulated sugar
1 tsp (5 mL) vanilla
1/4 cup (50 mL) all-purpose flour
1/4 cup (50 mL) unsweetened cocoa

Chocolate Mousse:
10 oz (300 g) high-quality semisweet chocolate, chopped
2-1/2 cups (625 mL) whipping cream
1 tbsp (15 mL) vanilla
1 bag (300 g) frozen raspberries, thawed
1/3 cup (75 mL) granulated sugar
2 tsp (10 mL) unflavoured gelatin

Raspberry Glaze:
1 pkg (300 g) frozen raspberries, thawed
1/2 cup (125 mL) raspberry jam
1/2 cup (125 mL) grenadine
1 tbsp (15 mL) unflavoured gelatin

Directions:
Click here for the step-by-step directions with images.

1. In large bowl, beat egg yolks, all but 2 tbsp (25 mL) of the sugar and vanilla for 2 minutes or until light. Sift flour and cocoa over top; stir until incorporated and thick. In bowl, beat egg whites until soft peaks form; beat in remaining sugar until stiff peaks form. Stir one-third into batter. Fold in remaining whites.

2. Grease side of 9-inch (2.5 L) springform pan; line bottom with parchment paper. Pour in batter. Bake in centre of 400°F (200°C) oven for 12 minutes or until cake pulls away from side of pan. Let cool in pan on rack. Turn out onto rack; peel off paper. (Make-ahead: Wrap in plastic wrap; set aside for up to 24 hours.)

3. Chocolate mousse: Place chocolate in bowl. In saucepan, bring cream and vanilla to boil; pour over chocolate, whisking until smooth. Place bowl in larger bowl filled with ice water. Let stand, stirring often, for about 30 minutes or until very cold.

4. Press raspberries through fine sieve into small saucepan; stir in sugar. Sprinkle with gelatin; let stand for 1 minute. Warm over medium heat, stirring, for about 5 minutes or until gelatin is dissolved. Pour into small bowl; refrigerate, stirring often, for 30 minutes or until thickened to consistency of egg whites.

5. Clean cake pan; line bottom and side with parchment paper. Return cake to pan. With electric mixer, beat chocolate mixture until soft peaks form; fold in raspberry mixture. Spread over cake to side of pan. Cover with plastic wrap; refrigerate for 4 hours or until mousse is firm. (Make-ahead: Refrigerate for up to 24 hours.)

6. Raspberry glaze: Press raspberries and jam through fine sieve into sauce-pan; stir in grenadine. Sprinkle with gelatin; let stand for 1 minute. Warm over medium heat, stirring, for 5 minutes or until dissolved; strain. Refrigerate for 20 minutes or until cool but pourable. Pour over mousse. Refrigerate for 1 hour or until glaze is firm.

Makes 12 to 16 servings.

Per each of 16 servings: about 330 cal, 4 g pro, 20 g total fat (12 g sat. fat), 38 g carb, 2 g fibre, 75 mg chol, 38 mg sodium. % RDI: 4% calcium, 9% iron, 14% vit A, 12% vit C, 5% folate.

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