Baked Chocolate Pudding

• 1 cup unsalted butter (2 sticks), melted and cooled
• 3/4 cup good-quality cocoa powder
• 1/2 cup all-purpose flour
• 4 extra-large eggs, at room temperature
• 2 cups sugar
• 1 vanilla bean, split, seeds scraped
• 1 tablespoon framboise liqueur (optional)
• Vanilla ice cream, for serving

1. 1. Preheat oven to 325 degrees, Lightly butter 2-quart shallow oval baking dish.
2. 2. Into medium bowl, sift together cocoa powder and flour. In a large bowl, with mixer on medium-high speed, beat eggs and sugar 5 to 10 minutes or until very thick and light yellow.
3. 3. Reduce speed to low; add vanilla seeds, framboise (if using), and cocoa mixture. Mix just until combined. Slowly pour in butter; mix just until combined.
4. 4. Pour mixture into prepared dish, set in larger baking pan. Add hot tap water to pan to come halfway up the side of dish.
5. 5. Bake exactly 1 hour. A toothpick inserted 2 inches from side will come out clean. Center will appear very under-baked. Cool completely.
6. 6. (To make ahead, wrap; refrigerate up to 3 days. To serve, bring to room temperature.) Serve with ice cream.

unsalted butter, cocoa powder, allpurpose, eggs, sugar, vanilla bean, framboise liqueur, vanilla ice cream

Taken from www.epicurious.com/recipes/member/views/baked-chocolate-pudding-50154575 (may not work)