Source: Creative Chocolates of Vermont

First Layer
3 ounces unsweetened chocolate
2 ounces semisweet chocolate
1/2 cup butter
2 eggs
1 1/4 cups brown sugar, packed
3/4 cup all-purpose flour
1/4 teaspoon baking powder

Second Layer
1 (250g) package cream cheese, softened
2/3 cup confectioners' sugar
2 tablespoons raspberry liqueur, optional
3 ounces white chocolate, melted
1 egg

Third Layer
1/2 cup raspberry jam
1/2 cup whipping cream
4 ounces semisweet chocolate

Preheat oven to 325 degrees F.

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

For second layer, beat cream cheese and confectioners' 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 wooden pick inserted in the center comes out almost clean. Let cool.

For topping, spoon jam over cake. Heat whipping cream and pour over chocolate; stir until melted.

Pour glaze over cake and let set.