The cake: In a mixing bowl, in a double boiler, mix together the eggs and the sugar until warm. Take the bowl out of the double boiler, whip until cold. Add the sifted flour and cocoa, folding delicately with a spatula. Butter the 9-inch Genoese mold. Fill to 3/4 with the dough and bake in a moderate oven (350F) for 30 minutes.
The filling: Melt the chocolate, broken into pieces, in a mixing bowl in a double boiler. Whip the cream and the icing sugar until stiff. Leave the chocolate to cool a little before adding the egg yolk then the cream whipped with the icing sugar.
The syrup: Melt the sugar in the water, bring to a boil. Allow to cool. Flavor with the brandy.
Preparation: Cut the cake into two circles. Moisten each with the syrup. Cover one circle with a 1/4-inch thick layer of raspberry jelly, then spread a 2/3-inch layer of filling. Top with the other circle. Chill in the refrigerator for 12 hours.
The next day, prepare the topping: Boil the cream, add the chocolate cut into pieces, allow to melt, then leave to cool. Pour onto the cake, spread with the spatula.
