Oh I've seen numerous recipes with raw eggs, in fact my MIL's family recipe for hazelnut cake w/chocolate icing includes throwing in a raw egg
(into the icing that is) at the very end
With SMBC the ew are heated to 160 so they are not technically cooked, but that heat kills any bacteria. There is debate about IMBC and whether that method actually gets the ew cooked enough. I prefer to use pasteurized ew when I make IMBC.
Other recipes where the ew might not technically be cooked to a safe heat...royal icing, seven-minute-frosting...I am sure there are more! I keep ew powder on hand to eliminate the risk.
eta: read Jkalman's link, it's awesome!!