Prepare the Base: Mix flour, cocoa, sugar, butter, and eggs. Bake at 180°C for 20 minutes and let it cool.
Make Raspberry Filling: Cook raspberries with sugar, strain the seeds, add gelatin, and freeze in a mold until set.
Whip the Mousse: Melt dark chocolate. Whip the cream and gently fold it into the melted chocolate.
Assemble the Cake: Place the sponge at the bottom, add a layer of mousse, place the raspberry insert, and cover with more mousse.
Set and Glaze: Freeze for 6 hours. Unmold and pour chocolate glaze over the top before serving.
