Preheat the oven to 180°C (160°C fan) mark 4. Grease two 175ml (6fl oz) pudding moulds well.
Step 2
Melt the butter and chocolate together in a heatproof bowl over a pan of simmering water. Cool slightly for 10min. Stir in cocoa, flour and egg yolks, being careful not to overmix.
Step 3
In a large bowl, whisk egg whites until medium peaks form, then whisk in the sugar. Mix a third of the egg whites into the chocolate mixture to loosen it, then fold in the remaining egg whites.
Step 4
Half fill the pudding moulds with chocolate mixture, then put 3 raspberries into the centre of each. Top with remaining mixture. Bake in the oven for 9-10min until just set and risen. Invert on to a plate, dust with a little cocoa and a scatter of dried raspberries, if you like.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
