Chocolate Oblivion Torte

Make the Ultimate Chocolate Mousse Cake and let cool. Brush the jelly lightly around the sides of the cake. Encircle the sides of the cake with one of the chocolate bands, wavy side up; the jelly will help the chocolate band adhere. Peel off the waxed peper. Attach the second chocolate band, overlapping if necessary, to completely encircle the cake. Whip the heavy cream with the sugar and vanilla just until stiff. Top the chocolate mousse cake with about half of the whipped cream. With the back of a large spoon, make a shallow depression to form a pool. Fill with about 3/4 cup of the raspberry sauce. Serve the remaining sauce and whipped cream on the side. Chocolate Mousse Cake 1 pound bittersweet or semisweet chocolate, coarsely chopped 2 sticks (8 ounces) unsalted butter, cut into tablespoons 6 eggs, lightly beaten Preheat the oven to 425F. Wrap the outside of an 8 inch springform pan in a double layer of aluminum foil to prevent seepage. Butter the pan and line the bottom with a round of parchment or waxed paper. Butter the paper. Combine the chocolate and butter in a large metal bowl over a pan of hot -- not simmering -- water (the bottom of the bowl should not touch the water). Let stand, stirring occasionally, until the chocolate is smooth and melted. Put the eggs in a large mixer bowls set over simmering water and stir constantly until warm to the touch, about 3 minutes; remove from the heat. With an electric mixer, beat the eggs until they triple in volume and form soft peaks when the beater is lifted, 5 to 8 minutes. (To ensure maximum volume, if using a hand-held mixer, continue to beat the eggs over simmering water until they are hot to the touch, about 5 minutes, then remove from the heat and beat until cool.) Fold half the eggs into the melted chocolate until partially incorporated. Add the remaining eggs and fold until they are just blended and no streaks remain. Pour at once into the prepared springform pan and smooth the surface with a spatula. Place in a larger roasting pan and add enough hot water to the pan to reach about two-thirds of the way up the springform. Bake for 5 minutes. Cover the top of the springform loosely with lightly buttered aluminum foil and bake for 10 minutes longer. Remove the cake from the oven and let cool on a rack for 45 minutes; then cover and refrigerate until chilled and very firm, about 3 hours. To unmold, run a small spatula or blunt knife around the edge and remove the side of the springform. Carefully insert the cake onto a plate that has been covered with plastic wrap and remove the bottom of the springform; peel off the parchment. Reinvert the cake onto a cardboard round or cake plate. Cover and refrigerate for 6 hours or overnight, until thoroughly chilled. Chocolate Bands 3 1/2 ounces bittersweet or semisweet chocolate Cut waxed paper into two strips 13 by 2 inches. Melt the chocolate and pour one-fourth of it in a strip down the middle of each piece of waxed paper. With a spatula, spread the chocolate evenly to completely cover the waxed paper strips. Let set and then repeat with the remaining chocolate to make a second layer. Let set until firm but still malleable. Using a small, sharp knife, cut out a free form scalloped ripple along one long side of each chocolate strip. Keep the waxed paper in place until after the bands have been wrapped around the cake. Raspberry Sauce 2 packages (23 ounces each) individually quick-frozen raspberries, thawed 1/3 to 1/2 cup sugar 2 teaspoons fresh lemon juice Drain the raspberris, reserving the juice. In a small saucepan, warm the juice over low heat. Add 1/3 cup of the sugar and the lemon juice and stir until the sugar dissolves, about 2 minutes. Puree the raspberries in a blender. Press through a sieve to remove the seeds. Stir the raspberry syrup into the puree. Sweeten with the remaining sugar to taste. Refrigerate, covered, for up to 1 week.