In a double boiler place 1 pound of chocolate and melt, stirring until smooth. In a separate stainless bowl, whip egg whites until frothy. Whip melted chocolate into egg whites until thoroughly mixed. Add chopped nuts. Pour into well greased cookie sheet and place in preheated 350 degree oven for 10 to 12 minutes. Test with toothpick for doneness. Cool completely.

In a separate pan, heat whipping cream until near boiling. Add remaining 2 pounds of chocolate, stirring constantly with whip until smooth.

Spray a standard size bread pan with nonstick spray. Line pan with plastic wrap. Ladle a few ounces of melted chocolate into bread pan. Cut layers of cake to fit pan and alternate chocolate and cake, with final layer being the chocolate. Refrigerate for at least 12 hours until firm. Slice and serve with raspberry and chocolate sauces.