Preheat oven to 350°F. Lightly coat a 9” springform pan with nonstick spray. Crack the eggs into a small glass or metal bowl. Place them on the stovetop, but not over a direct flame. You want to warm the eggs, but not cook them. This will allow the eggs to triple in volume when beaten. Set aside. In a medium pot, melt the chocolates, water, 1 c sugar, and butter or margarine over medium heat, stirring with a spoon. Remove from heat and let cool. Transfer the eggs to a mixing bowl. Add the remaining ⅓ c sugar to the eggs and beat until tripled in volume. With a spatula, fold the chocolate mixture into the eggs. Pour into the prepared pan. Bake 30-35 minutes; it will be a little loose in the center. Serve warm or at room temperature with whipped cream and raspberries.