Layered Chocolate-Raspberry Triangles

Directions

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of 2 greased matching 13x9-in. baking pans with parchment; grease papers.
2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes.<div><span style="font-size: 1rem;"> Add egg yolks, one at a time, beating well after each addition. Add vanilla. Stir in flour.</span><div> With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Transfer half of the batter to another bowl. Fold melted unsweetened chocolate into 1 bowl; spread into a prepared pan. Fold melted white chocolate into remaining batter; spread into second prepared pan.
3. Bake 12-16 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes. Invert onto wire racks. Remove parchment; cool completely.
4. Transfer chocolate layer to a baking sheet lined with a large piece of plastic wrap. Spread jam over top; place white chocolate layer over jam. Wrap securely with plastic wrap. Set a cutting board or heavy baking pan over top to flatten layers. Let stand at room temperature 3-4 hours. (Or, refrigerate overnight and return to room temperature before continuing.)
5. Unwrap cake; place on a cutting board. Spread top with melted chocolate chips. Top with white chocolate shavings. Let stand until set. Trim edges with a knife. Cut into 24 squares; cut squares diagonally in half.</div></div>