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Start making the chocolate mousse according to this recipe, you only need half of it. ADD a gelatin leaf to the water and sugar mixture in the saucepan, this way the chocolate mousse will be a bit more set so it's easier to work with.
COAT a spring form with butter and line the bottom with parchment paper. PRE-HEAT the oven to 160 degrees Celsius or 320 degrees Fahrenheit. Now we're going to make the fluffy cake.
COMBINE 10 eggs with 300 gram sugar in the bowl of your standmixer and WHISK until it's fluffy and pale. Meanwhile SIEVE flour with cocoa powder and a pinch of salt.
Gradually ADD the flour to the fluffy eggs. COMBINE as short as possible, so the batter will be as fluffy as possible. DIVIDE the batter over the spring form and BAKE in the oven for about 30 minutes.
WHILE the cake is cooling off, you can create the chocolate outside layer. HEAT cream, butter and dark chocolate on low heat. Use a whisk to create a smooth mixture and let it cool off a but.
Make sure it's not completely cooled off, otherwise it will set completely before you can pour in onto the pie. DIVIDE the cake into half and make sure the top is as straight as possible.
DIVIDE about 3/4th of the chocolate mousse on one half of the cake and place the other half on top. TRANSFER the cake to a cooling rack and place an oven tray (optionally covered with tin foil) underneath the cooling rack to catch the falling chocolate.
Slowly POUR the cream-chocolate mixture on top of the cake and make sure the sides are covered too. TRANSFER the pie to the fridge and let it set completely.
DECORATE the pie with white chocolate, the leftover chocolate mousse and raspberries if you like. Enjoy!