Preheat oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
In large bowl cream together butter and sugar. Beat in egg with hand held Wisk or electric mixer. Add flour, milk and beat to a smooth batter. Fold in semi-sweet Chocolate Chips. Pour batter into pan and bake 20 minutes or until toothpick inserted in center comes out clean. Allow cooling completely.
In large metal bowl or standing mixer bowl: stir together Unsweetened Cocoa and sugar. Add whipping cream and beat on medium speed with electric mixer, scraping bowl occasionally, until mixture is stiff.
Place wrapped semi-sweet Chocolate Bar on top of a warm stove toward the back (not on a burner) for about 2-3 minutes, just to lightly soften it. Place a cutting board half way over a large bowl and place unwrapped chocolate slightly over edge of cutting board. Drag a sharp vegetable peeler down one side of the chocolate in one motion from top to bottom so you create
curls. Refrigerate until ready to use.
Place cooled cake on serving plate. Place raspberries on top of cake and top with whipped chocolate topping. Gently tip bowl of chocolate curls over whipped topping. Place a few raspberries in center. Refrigerate until ready to serve.