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Method:

  • Heat oven to 400°F.
  • Spray 9-inch springform pan with nonstick cooking spray.
  • In large saucepan, melt semisweet chocolate and butter over medium-low heat, stirring constantly until smooth.
  • Cool 35 minutes or until completely cooled.
  • Meanwhile, beat eggs in small bowl at high speed for 5 minutes or until triple in volume.
  • Fold eggs into cooled chocolate until well blended.
  • Pour into sprayed pan.
  • Bake at 400°F. for 15 to 20 minutes.
  • Cake edges will be set but center will jiggle when moved.
  • Cool in pan on wire rack for 1 1/2 hours or until completely cooled.
  • Refrigerate 1 1/2 hours or until firm.
  • Heat white chocolate and 3 tablespoons whipping cream in heavy small saucepan over low heat, stirring frequently, until chocolate is melted.
  • In large bowl, beat cream cheese, powdered sugar and crème de cacao until smooth.
  • While beating, slowly add white chocolate mixture until smooth.
  • In chilled small bowl, beat remaining whipping cream until stiff peaks form.
  • Fold into white chocolate mixture.
  • Fold in miniature chocolate chips.
  • Spread over cake.
  • Refrigerate until firm, 1 hour or overnight.
  • To prepare sauce, drain raspberries, reserving syrup.
  • Add water to syrup to make 3/4 cup.
  • In small saucepan, combine syrup mixture and cornstarch; mix well.
  • Add jelly; cook and stir over medium heat until thickened and clear. Stir in raspberries.
  • Refrigerate until cold.
  • Serve sauce with dessert.
  • Store in refrigerator.