Start by preparing the vanilla custard first. In a small bowl, whisk together the sugar, egg yolks and vanilla for 2 to 3 minutes, until the eggs are thick and pale. In large saucepan, whisk together the 1 cup whipping cream with flour. Cook the cream for 3 to 4 minutes over low/medium heat, stirring constantly until hot but not boiling. Clumps may form in the cream; just whisk until they are gone.

Temper the hot cream into the eggs by slowly pouring it into the egg yolks, whisking constantly. Pour the combined mixture back into saucepan and continue cooking over medium heat, stirring constantly, until thick custard forms, about 5 minutes. Do not boil the custard, this will cause your custard to separate! Remove it from the heat and add the chocolate. Whisk until the chocolate completely melted. Pour the custard into a large bowl, cover it with plastic, place into the refrigerator and let it cool completely.

Meanwhile, prepare the chocolate sponge cake. Preheat oven to 350F. Line an 8-inch cake pan with parchment paper. In mixer bowl, whisk together the eggs and sugar until pale white in color, about 7-8 minutes on high speed. Sift in the flour and baking powder, folding into eggs very gently but thoroughly. Gently fold in the melted chocolate last. Pour batter into prepared pan and bake for 15-17 minutes, until the cake center is done. Remove it from oven and let the cake cool completely. Once cooled, cut it into bite sized pieces.

Prepare raspberry sauce next: combine the raspberries and sugar in small bowl and mash together with a fork.

Once the custard has cooled, finish assembling the mousse. In large mixer bowl, whisk the remaining 2 cups of cream on high speed for 3 to 4 minutes, or until stiff peaks form. Next, fold the whipped cream and custard together: first, fold in about 1 cup of the whipped cream into the custard. Then, gently fold together the cream and custard, adding about 1 cup of the custard into the cream at a time. Fold gently but thoroughly until all the cream and custard are combined.

To assembled the parfait cups: transfer the mousse into a large pastry bag for easier assembly. Add a few chocolate cake pieces into the bottom of each dessert bowl/glass. Drizzle with caramel sauce and raspberry sauce. Pipe a generous amount of mousse over the top. Repeat the process to make multiple layers with cake and mousse.

Set the mousse parfaits into the refrigerator to set completely, about 6-8 hours, or overnight. Garnish the top with raspberries and mint when serving.