Heat oven to 350°F. Grease 9-inch springform pan. In large bowl, combine eggs and sugar; beat at high speed for 2 minutes or until lemon colored. Fold in flour until well blended. Add semisweet and unsweetened chocolate and butter; stir just to combine. Pour into greased pan.
Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Carefully remove sides of pan. Cool 1 hour or until completely cooled.
While cake is baking, in small saucepan, combine whipping cream and powdered sugar; mix well. Bring just to a boil. Remove from heat; stir in vanilla chips until smooth. Refrigerate until thickened, about 2 hours. Store in refrigerator.
In blender container, puree raspberries. Press pureed raspberries through strainer into bowl to remove seeds; discard seeds. Stir in jam and liqueur. Store in refrigerator.
Just before serving, spoon 2 tablespoons white chocolate sauce onto each individual dessert plate. Drizzle 2 teaspoons raspberry sauce over white chocolate sauce to create desired design. Cut cake into wedges; place cake wedge on each plate over sauces. Garnish as desired.