Beat the eggs and sugar

• Place the eggs and sugar in the bowl of a stand mixer.
• Beat until thick, light yellow and the mixture falls from the beater in a ribbon.

Sift the dry ingredients

• Sift the cocoa powder and flour together into a bowl.
• Set aside.

Add the vanilla and Framboise

• Split the vanilla bean, scrape out the seeds and add them to the egg mixture.
• Add the Framboise.

Combine the batter

• On very low speed, slowly add the sifted dry ingredients to the egg mixture.
• Mix just until smooth and lump-free.

Add the melted butter

• Pour the melted, slightly cooled butter into the batter.
• Mix until fully incorporated and very wet.

Fill the baking dish

• Butter a 9 by 12 inch baking dish.
• Pour in the batter and smooth the top.

Bake in a water bath

• Set the dish in a larger pan and add very hot tap water to come partway up the sides.
• Bake at 160 °C (325 °F) until the outside is set and the center is still wet, almost half baked.

Check for doneness

• Insert a toothpick in the middle: it should come out very wet.

Serve

• Serve warm with a scoop of vanilla ice cream.