For the raspberry chocolate mousse tartlet, first prepare the sponge cake. To do this, beat the eggs with the sugar until foamy, fold in the flour and divide into two halves.
Mix one half of the batter with the cocoa powder, spread it on a baking sheet with baking paper and form wavy lines in the batter with a pastry spatula with serrations, then freeze for about 10 minutes.
Then spread the light mixture on top and bake for about 10 – 15 minutes at 180°C. Remove the sponge from the baking paper, cut into 6 strips and line 6 dessert rings with the sponge strips.
For the chocolate mousse, melt the chocolate in a warm water bath. Separate the eggs, beat the egg whites with the salt until stiff, gradually adding the sugar. Beat the egg yolks with the remaining sugar to a thick, light cream.
Then fold the cream into the beaten egg whites. Whip the cream until stiff and fold into the mousse. Pour the chocolate mousse into the sponge-lined dessert rings up to the edge of the sponge and refrigerate for about 2 hours.
For the raspberry cream, puree the raspberries, remove the seeds with a sieve and mix with the yogurt and sugar. Prepare the gelatin according to package directions and mix into the raspberry cream. Pour the raspberry cream onto the chocolate mousse and let it chill in the refrigerator again for 2 hours.
For the raspberry topping, puree the raspberries and remove the seeds again. Add the sugar to the raspberries h