Preparation / Directions:
Using the pastry brush, butter and flour a 8-in bowl to bake the cake in.=20 Preheat oven to 350=B0. Beat the eggs and sugar for 5 minutes or until thick= ,=20 fluffy and tripled in volume. Rapidly sift and fold in the flour. Pour into=20 prepared bowl. Bake for 35-45 minutes or until toothpick comes out clean. Cool cake=20 completely on a wire rack (about 1 hour) before decorating. Melt 5 ounces of chocolate over hot, not boiling, water in a double boiler.=20 Remove pan and let cool to room temperature. Whip the cream to soft peaks in a bowl set over ice cubes and water. Fold=20 half the cream into the chocolate; fold in the rest of the cream. Add Grand Marnier to the orange juice. Slice the Genoise horizontally into=20 three layers of equal thickness. Shave off and discard the crusty top of the=20 cake. It will be too firm to absorb the liquid. Line the 8-inch bowl with plastic wrap. Fit the rounded top into the bowl;=20 soak with 4 tablespoon of the orange mixture. Spoon 1/3 of the mousse onto=20 the layer and strew on a handfull of raspberries. Place the next layer of cake onto the first, brush with 1/3 cup of the orang= e=20 juice mixture, the rest of the mousse, a handfull of raspberries and cover=20 with the remaining slice of cake. Brush on the last of the juice, and bring=20 the hanging edges of the plastic wrap over the top. Cover with another sheet=20 of plastic wrap and refrigerate for several hours before decorating. Melt the remaining chocolate in a double boiler. Unmold the thoroughly=20 chilled cake, domed side up, onto a rack.=20 Lightly dampen your work surface so that a 12-inch sheet of plastic wrap wil= l=20 adhere. Spread a thin 10-11-inch disk of chocolate in the center of the=20 sheet. Rapidly slide the plastic into the now empty bowl, letting the plasti= c=20 with its chocolate disk cover the bottom and sides of the bowl. Gently drop=20 the chilled cake into the bowl, fold the plastic wrap over it and chill. Make some chocolate leaves from leftover chocolate. For sauce, puree the raspberries with 1/2 cup sugar in a blender or food=20 processor. Add lemon juice. Push the sauce through a fine sieve. Unmold the cake and garnish with sauce and leaves.