Grease and flour two 8x1-1/2-inch round baking pans. Set aside.
In a medium saucepan, combine semisweet chocolate and butter. Cook over low heat until melted, stirring occasionally. Cool for 15 minutes.
In a small saucepan, combine eggs and sugar. Heat until warm. Remove from heat and transfer to a large bowl. Beat on high speed of an electric mixer about 5 minutes or until mixture has quadrupled. Fold in the flour, then almonds, and amaretto liqueur, by hand.
Stir about 1/4 of the egg mixture into the chocolate mixture to lighten. Fold into the remaining egg mixture.
Pour batter into prepared pans. Bake in a 375 degree F oven for 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool for 10 minutes in pans on wire racks. Remove from pans and cool on wire racks.
To assemble, crumble cake into bite-size pieces. Fill individual dessert dishes or sherbets 3/4 full. Top with White Chocolate Sauce and Raspberry Sauce. Garnish with mint and fresh raspberries. Makes 10 to 12 servings.
In a saucepan, melt white chocolate baking squares over very low heat. Cool slightly. In a small saucepan, combine 1/3 cup whipping cream, egg yolks, and sugar. Cook and stir over low heat for 2 to 3 minutes or until mixture coats a metal spoon. Remove from heat. Stir in amaretto liqueur and vanilla. Gradually stir into the melted white chocolate. (Mixture may stiffen, butt it thins out as more liquid is stirred into the chocolate.) Beat 2/3 cup whipping cream until soft peaks form (tips curl). Fold into chocolate mixture. Cover and chill in the refrigerator. Makes 2 -1/2 cups.
In a blender container or in a food processor bowl, combine 12 ounces fresh raspberries, sugar, lemon juice, and raspberry-flavored liqueur. Cover; puree. Sieve to remove seeds. Cover; chill in the refrigerator. Makes 1-1/3cups.