Melt chocolate and butter. Whip eggs and sugar to ribbon stage. Add chocolate and raspberry pureé. Fold in flour. Bake for 20 minutes at 320°F. Bake in small individual forms.
Brush baking dish with melted butter, sprinkle with sugar.
Garnish warm cake with chocolate sauce, vanilla ice cream and fresh raspberries.
Gustav Mauler — Certified Master Chef