454 grams of semisweet chocolate, roughly chopped
146 grams of unsalted butter (use a few spoonsfuls to butter the form)
5 large eggs separated
Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
Separate the egg yolks from the egg whites and put into two medium/large bowls.
Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
With the same beater beat the egg yolks together.
Add the egg yolks to the cooled chocolate.
Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter.
Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C. Bake for 25 minutes until an instant read thermometer reads 140F/60C. Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
Cool cake on a rack for 10 minutes then unmold.
250 ml whole milk
A pinch of salt
150 g. sugar
1 vanilla bean, split lengthwise
5 large egg yolks
600 g. raspberries (half was strained, half was mashed - I added a couple of tbsp of sugar to the raspberries)
Heat milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk and add the pod to the milk. Let it cool.
In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
Cook over low heat, stirring constantly until the custard thickens then strain the custard into the heavy cream. Stir until cool, and add the mashed and strained raspberries.
Use an ice cream maker to freeze or put the mixture in the freezer and stir occasionally to make the ice cream nice and creamy.