Ingredients

• 350g/12oz dark chocolate
• minimum 70% cocoa solids
• broken into pieces
• 250g/9oz unsalted butter
• cut into cubes
• 4 free-range eggs plus 3 yolks
• 175g/6oz caster sugar
• 250g/9oz raspberries
• raspberry ripple ice cream
• to serve
• 200g/7oz raspberries
• 1 vanilla pod
• split
• 2 tbsp framboise eau de vie
• 1 tbsp icing sugar

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Melt the chocolate and butter together in a heatproof bowl set over a saucepan of gently simmering water
• making sure the bottom of the bowl doesn’t touch the water.
• Whisk the eggs
• yolks and sugar together in a large bowl for 5–10 minutes
• or until it has doubled in size. Fold in the chocolate mixture.
• Put the raspberries in an ovenproof dish. Pour over the chocolate mixture and bake for 15–20 minutes
• or until just set.
• To make the sauce
• put all the ingredients in a heavy-bottomed saucepan and place over a low heat. Tip the softened raspberries into a sieve and push them through the sieve into a jug using the back of a spoon.
• Pour the sauce over the hot pudding and serve with raspberry ripple ice cream.