Preheat the oven to 350 degrees F. Line a 9" springform pan with parchment paper.

In a small heat-proof bowl, combine the chocolate, oil, vanilla, espresso powder, and salt. Place the bowl over a small pot of simmering water, and stir frequently until the chocolate has full melted. Set aside to cool.

In a medium bowl, vigorously whisk the egg yolks and sugar until the mixture is pale in color and drizzles off the whisk like a ribbon.

Pour the cooled chocolate mixture into the egg yolk mixture and mix to combine.

In a separate bowl, add the egg whites and use an electric hand mixer to beat until stiff peaks form.

Use a rubber spatula to fold ⅓ of the egg whites into the yolk, chocolate mixture to loosen it up, then fold in the rest until fully combined.

Sift the flour and cocoa powder on top of the batter, then gently fold it in until fully combined. Be careful not to deflate those egg whites!

Pour the batter into the prepared pan. Bake the chocolate sponge for about 18-20 minutes or until a toothpick inserted comes out clean.

Allow the cake to cool completely before adding the jam. You can also place the cake in the fridge to cool down faster.

Once the cake is cool, use a knife to loosen the cake from the edges of the pan. Open the springform pan, then add a cake collar and close the pan again.

Then, spread the raspberry preserves on top of the cake in an even layer. Set aside.

In a large bowl, add the water and sprinkle the gelatin on top in an even layer. Set aside to bloom.

In a small saucepan over low-medium heat, bring the milk to a simmer. Once simmering, remove from heat and mix in the freeze dried raspberry powder.

In a small bowl, whisk together the egg yolks and sugar. Temper the yolks by slowly pouring in half of the milk-raspberry mixture while whisking simultaneously. Then, pour everything back into the saucepan and place over low-medium heat. Stir frequently with a rubber spatula until it reaches 180 degrees F.

Once the mixture comes to temperature, pour it through a fine mesh sieve to remove the seeds over the bloomed gelatin. Whisk the mixture to combine.

Then, mix in the melted ruby chocolate. Set aside.

In a medium bowl, add the heavy cream and use an electric hand mixer to beat until soft peaks form.

Fold the whipped cream into the mousse until fully combined.

Gently spoon the mousse over the raspberry jam layer and use an offset spatula to smooth it out into an even layer.

Place the cake in the fridge to chill overnight.

In a small saucepan over low-medium heat, bring the heavy cream to a simmer, or about 190 degrees F.

Add the chocolate, then place the lid on top for one minute. Remove the lid, then stir with a rubber spatula until smooth.

Remove the outside of the springform pan, then very gently pull the cake collar away from the cake.

Pour the ganache onto the cake, starting in the center and working outwards, leaving a border around the edge. Use an offset spatula to spread the ganache into an even layer and drip off the sides of the cake.

Arrange the fresh raspberries all over the cake as desired, and enjoy!