Dear Barbara: I am greatly interested in the recipe too! I found one in the Internet which is quite interesting but not exactly your recipe. Please, share the other if you find it. Here is the one I found:

CHOCOLATE CAKE WITH TROPICAL FRUIT
AND WHITE CHOCOLATE SAUCE
Source: Canadian Living Cooks; Food Network Canada
Servings: 12

8 ounces toasted coconut milk chocolate -- chopped (250 g)
3/4 cup unsalted butter (175 mL)
5 eggs separated
1 tablespoon vanilla -- (15 mL)
1/2 cup granulated sugar -- (125 mL)
2 tablespoons cocoa powder -- (25 mL)
2 mangos -- peeled and chopped
2 kiwi fruit -- peeled and halved lengthwise and sliced
2 cups cubed peeled fresh pineapple -- (500 mL) or strawberries
2 tablespoons icing sugar -- (25 mL)
WHITE CHOCOLATE SAUCE:
1 1/2 cups whipping cream -- (375 mL)
6 ounces white chocolate -- (175 g) coarsely chopped
1 teaspoon vanilla -- (5 mL)

Preheat oven to 350 degrees F (180 degrees C).

Grease side of 9-inch (2.5 L) springform pan, line bottom with parchment paper. Set aside.

In heatproof bowl over hot (not boiling) water, melt chocolate with butter, stirring often. Scrape into large bowl; let cool for 5 minutes.

Whisk in egg yolks, 1 at a time; and whisk in vanilla. Set 2 tablespoons (25 mL) of the sugar aside. Sift remaining sugar and cocoa over batter; whisk gently until smooth.

In separate bowl, beat egg whites until soft peaks form.

Beat in reserved sugar, 1 tablespoon at a time until stiff glossy peaks form. Whisk about one-third into batter; fold in remaining egg whites.

Scrape into prepared pan, smoothing top; bake in centre of oven for 30 minutes. Let cool in pan on rack. Invert onto flat serving plate.

(Make ahead: cover and set aside for up to 24 hours.).
In bowl, stir together mango, kiwi fruit, and pineapple.
(Make-ahead: Cover and refrigerate for up to 8 hours.)

FOR SAUCE:
Heat 3/4 cup (175 mL) of the cream until steaming and bubbles form around edge. Place chocolate in heatproof bowl; pour in cream and stir until smooth. Let cool to room temperature.

In separate bowl, whip remaining cream; fold about one-third into chocolate mixture. Fold in remaining cream and vanilla.

(Make ahead: Refrigerate in airtight container for up 24 hours).

Makes about 2 cups (500 mL).

TO SERVE:
Dust icing sugar over cake. Serve in wedges on pool of White Chocolate Sauce with fruit.