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.
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.
Topping: Spoon jam over cake. Heat cream and pour over chocolate, stir till
melted. Pour glaze over cake and let set.
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