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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
