Method

1. Preheat the oven to 180C/160C fan-forced.

2. Prepare the ramekins by placing them in the freezer for at least five minutes. Melt a small amount of butter and brush on to the chilled ramekins. Then dust the inside of each pot with cocoa powder. Return the ramekins to the freezer until you are ready to use them.

3. Melt the butter and chocolate over a gentle heat and leave to cool slightly. In a separate bowl, whisk the two eggs with the castor sugar until thick and creamy and the mixture has increased in volume. When the chocolate mixture has cooled to the touch, gently stir it into the egg and sugar mixture.

4. Sift the flour, ground almonds and baking powder into the mixture and fold in. It is important that you are not too heavy-handed but also make sure the dry ingredients are fully incorporated. Finally,sprinkle the sea salt over the mixture and lightly stir in.

5. Put one dessertspoonful of the mixture in each ramekin. Place two or three raspberries in each ramekin with the white chocolate buttons (or chopped white chocolate). Add another dessertspoon of the mixture to the dishes.

6. Bake for 18-20 minutes. They need to be still gooey inside but have a crunchy top. If you are concerned about the brownies continuing to cook once removed from the oven, place the ramekins in a shallow dish full of cold water as soon as you take them out of the oven. This will ensure they retain their gooey, fudgey texture.

7. To make raspberry compote, put the remaining raspberries in a medium saucepan with a tablespoon of water and castor sugar to taste. Bring to the boil then simmer for three to five minutes, until the mixture thickens but the berries are still holding their shape.

8. To serve, spoon over a little raspberry compote and add a scoop of ice-cream.