Triple Chocolate Raspberry Fantasy


First layer:
3 oz unsweetened chocolate
2 oz semisweet chocolate
1/2 cup butter
2 eggs
1 1/4 cups brown sugar, packed
3/4 cup flour
1/4 tsp baking powder

Second layer:
1 pkg (250g) cream cheese, softened
2/3 cup icing sugar
2 tbsp raspberry liqueur, optional
3 oz white chocolate, melted
1 egg

Third layer:
1/2 cup raspberry jam
1/2 cup whipping cream
4 oz semisweet chocolate

Heat oven to 325F. For the first layer, melt chocolate and butter. Beat eggs and sugar on high speed until thick and lemon coloured. Fold in chocolate, flour and baking powder. Pour into greased and floured 10 inch springform pan.

For second layer, beat cream cheese, icing sugar. Beat in liqueur, chocolate, and egg until smooth. Randomly spoon white mixture over brown layer, leaving a space between each spoonful. Bake 45 to 55 minutes until a toothpick inserted in the center comes out almost clean. Cool

For topping, spoon jam over cake. Heat cream and pour over chocolate, stir till melted. Pour glaze over cake and let set.