---------- Recipe via Meal-Master (tm) v8.05
       Title: Velvet Cake-Tvfn
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
       3    Eggs
     2/3 c  Sugar
     1/4 c  All-purpose flour
       4 oz Semisweet chocolate; melted
       2 oz Unsweetened chocolate;
     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
       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.