INGREDIENTS
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12 ounces/330 g semisweet chocolate
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3/4 cup/175 ml cup unsweetened, strained raspberry puree
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1/2 cup/95 g sugar
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1 cup/2 sticks/225 g unsalted butter, cubed
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5 eggs
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1 tablespoon raspberry liqueur or kirsch
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About 1 cup/250 ml heavy cream, whipped
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Fresh raspberries, to decorate