Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans; set aside.
Place 3 ounces white chocolate and 1/4 cup half & half in 1-quart saucepan. Cook over low heat, stirring occasionally, 7-8 minutes or until chocolate is melted. Stir in 3/4 cup half & half. Set aside.
Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
Combine remaining sugar and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks and vanilla. Continue beating until well mixed.
Combine flour, baking powder and salt in another bowl. Add flour mixture alternately with chocolate mixture, beating at low speed until well mixed. Gently stir beaten egg white into flour mixture.
Spread batter into prepared pans. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
Place 1/4 cup half & half and 3 ounces white chocolate in 1-quart saucepan. Cook over low heat, stirring occasionally, 7-8 minutes or until chocolate is melted. Cool 15 minutes.
Beat whipping cream in bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir in raspberry filling.
Combine cooled chocolate mixture, 1/4 cup butter and enough powdered sugar for desired frosting consistency in another bowl. Beat at medium speed, scraping bowl often, until creamy.
Cut each cake layer in half horizontally using serrated knife. Place 1 split cake layer on serving plate; spread with 1 cup filling. Repeat with remaining cake layers and filling, ending with cake layer. Frost top and sides of torte with frosting. Garnish with chocolate curls.