Heat oven to 350°F. Grease 9-inch round cake pan. Line with aluminum foil, leaving excess foil over edges; grease foil. Set aside.
Melt 1/2 cup butter and 8 squares chocolate in 1-quart saucepan over low heat, stirring constantly, 2-3 minutes or until smooth; set aside.
Combine powdered sugar and eggs in bowl. Beat at high speed, scraping bowl often, until light in color and foamy. Add all remaining torte ingredients. Continue beating, scraping bowl often, until well mixed. Add chocolate mixture. Continue beating, scraping bowl often, until well mixed.
Spread batter into prepared pan. Bake 30-35 minutes or until firm to the touch. (Do not overbake.) Cool on cooling rack 30 minutes. Remove from pan by lifting aluminum foil. Remove aluminum foil; place onto serving plate.
Place all frosting ingredients in 1-quart saucepan. Cook over low heat, stirring constantly, 2-3 minutes or until melted and smooth. Frost top and sides of torte with chocolate mixture. Refrigerate at least 1 hour or until firm.
Press raspberries through fine wire strainer;
(Strain raspberries again, if seeds still remain.)
Place strained raspberries and cornstarch in 1-quart saucepan; stir with whisk until combined. Cook over medium heat, stirring constantly, 5-6 minutes or until mixture comes to a full boil. Boil, stirring constantly, 2-3 minutes or until slightly thickened. Cool 5 minutes; stir. Cover; refrigerate until serving time.
Spoon 1 to 2 tablespoons raspberry sauce on individual dessert plates; place slice of torte on top of sauce.