120g unsalted butter, plus extra for greasing
160g caster sugar, plus extra for sprinkling
100g white chocolate, roughly chopped
¼ tsp sea salt
100g self-raising flour
icing sugar, for dusting
8 x 175ml moulds
Preheat the oven to 200°C/gas mark 6 and grease the moulds, then sprinkle them with sugar. Place the butter in a small saucepan and melt on a low heat until a liquid. Add the white chocolate to the butter and stir until it has melted.
In a large bowl, whisk together the eggs, salt and 120g of the sugar, using an electric whisk, for 1-2 mins until creamy. Slowly pour in the warm chocolate butter while whisking.
Sieve the flour into the bowl, then fold it into the mixture until just combined. Fill the prepared moulds until they are three quarters full, then place on a baking sheet and bake for 15-25 mins until risen and golden.
In the meantime, place 125g of the raspberries and the remaining sugar in a liquidiser and blend until a puree. Push the puree through a sieve into a bowl.
When the cakes are ready, allow them to cool for 5 mins, then divide the raspberry puree between eight serving plates. Release each cake by running a table knife within the sides of the moulds and place a cake on each plate. Garnish with the remaining raspberries and dust with icing sugar, then serve.