Frozen chocolate mousse cake

Whisk together the almonds, icing sugar, syrup, vanilla sugar and eggs in a bowl with an electric beater. Pour the mixture into a springform cake tin greased and sprinkled with flour. Bake in the lower part of the oven at 175 °C for about 25 minutes. Break the chocolate into small pieces in a bowl. Melt the chocolate over a water bath or in the microwave on a low heat. Beat the egg yolks with the muscovado sugar until fluffy. Whip the cream until stiff. Fold the melted chocolate into the egg mixture, then fold in the whipped cream. Remove the cake from the tin and clean the tin. Put the cake back into the tin. Pour the mousse over the cake base and cover with plastic film. Put the tin in the freezer for at least 3 hours. Mash the raspberries and sweeten with the icing sugar. Serve the raspberry sauce with the cake. Dust the cake with icing sugar to serve.