Cake: 3 Eggs

2/3 c Sugar

1/4 c All-purpose flour

4 oz Semisweet chocolate; melted

2 oz Unsweetened chocolate;

-melted 1/2 c Butter; melted

White chocolate sauce: 1 1/2 c Whipping cream

2 tb Powdered sugar

1/2 c Vanilla milk chips

Raspberry sauce: 10 oz Frozen raspberries

= thawed/drained 1/4 c Seedless raspberry jam

1 tb Raspberry liqueur

=(optional) Cake: Preheat oven to 350 degrees. Grease a 9 inch springform pan. Beat together eggs and sugar on high speed until pale-lemon colored. Fold flour into egg mixture until well blended. Add in melted semi and unsweet chocolates. Stir Just to combine. Pour into prepared pan. Bake 25-35 minutes or until toothpick inserted into center comes out clean. Cool 15 minutes. Carefully remove sides of pan. Cool completely. For white chocolate sauce: In small saucepan mix together whipping cream and powdered sugar. Bring just to a boil. Remove from heat and add vanilla milk chips. Stir until smooth. Refrigerate until thickened. (About 1-2 hours) Store in refrigerator until ready to use. Raspberry sauce: Puree raspberries in blender. Strain to remove seeds. Stir in jam and liqueur. To serve, Spoon about 2 tablespoons white chocolate sauce onto dessert plate. Drizzle about 2 tsp raspberry sauce over. Place slice of cake on plate over sauces. THE DESSERT SHOW SHOW#DS3237 -----