In large bowl, beat egg yolks, all but 25mL of the sugar and vanilla for 2 minutes or until light. Sift flour and cocoa over top; stir until incorporated and thick. In a bowl, beat egg whites until soft peaks form; beat in remaining sugar until stiff peaks form. Stir 1/3 into batter. Fold in remaining whites. Grease side of 9-inch (2.5 L) spring form pan and line bottom with parchment paper. Pour in batter and bake in center of 400F or 200C oven for 12 minutes or until cake pulls away from side of pan. Let cool in pan on rack, then turn out onto rack and peel off paper.
Place the chocolate in a bowl. In a saucepan, bring cream and vanilla to a boil. Pour over chocolate, whisking until smooth. Place bowl in larger bowl filled with ice water and let stand, stirring often, for about 30 minutes or until very cold.
Press raspberries through fine sieve into a small saucepan; stir in sugar. Sprinkle with gelatin and let stand for 1 minute. Warm over medium heat, stirring, for about 5 minutes or until gelatin is dissolved. Pour into small bowl. Refrigerate, stirring often, for 30 minutes or until thickened to consistency of egg whites.
Clean cake pan and line bottom and side with parchment paper. Return the cake to the pan. With electric mixer, beat chocolate mixture until soft peaks form; fold in raspberry mixture. Spread over cake to side of pan. Cover with plastic wrap and refrigerate for 4 hours or until firm. (Note: could make mousse ahead and refrigerate for up to 24 hours)
For the raspberry glaze, press raspberries and jam through fine sieve into sauce-pan; stir in grenadine. Sprinkle with gelatin and let stand for 1 minute. Warm over medium heat, stirring, for 5 minutes or until dissolved; strain. Refrigerate for 20 minutes or until cool but pour-able. Pour the sauce over the mousse. Refrigerate for 1 hour or until glaze firm.
Origin: adapted from online Canadian Living recipe. http://www.canadianliving.com/food/baking_and_desserts/cooking_class_chocolate_raspberry_mirror_mousse_cake.php