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
raspberry ripple ice cream, to serve
For the sauce
1 vanilla pod, split
2 tbsp framboise eau de vie
1 tbsp icing sugar
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.