HEAT oven to 350°F.
MICROWAVE 4 oz. chocolate and butter in microwaveable bowl on HIGH 1-1/2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended; cool 15 min. Pour into blender. Add eggs, milk and quinoa; blend until smooth.
MIX sugar, baking powder and baking soda in large bowl until blended. Add quinoa mixture; mix well. Stir in nuts. Pour into 9-inch round pan sprayed with cooking spray.
BAKE 45 to 50 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool 20 min.
MEANWHILE, microwave remaining chocolate and 1-1/2 cups COOL WHIP in microwaveable bowl on HIGH 2 min. Whisk until chocolate is completely melted and mixture is well blended.
LOOSEN cake from side of pan with knife. Invert cake onto plate; spread with chocolate glaze. Serve with remaining COOL WHIP and raspberries.