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, icing sugar. Beat in liqueur, chocolate,
and egg until smooth. Randomly spoon white mixture over brown layer, leaving a space
between each spoonful.
Bake for 45 to 55 minutes until a wooden pick inserted in
the center comes out almost clean. Cool.
For topping, spoon jam over cake. Heat cream and pour over chocolate, stir till
melted. Pour glaze over cake and let set.