Ingredients:
-12 oz fresh raspberries (2 3/4 cups)
-1 tablespoon granulated sugar
-1 cup whole milk
-1/2 stick unsalted butter, melted
-3 large eggs
-1/2 cup packed dark brown sugar
-1/3 cup all-purpose flour
-2 tablespoons unsweetened cocoa powder
-1/4 teaspoon salt
-3 to 3 1/2 oz bittersweet chocolate, coarsely chopped
Baking Instructions:
-Preheat oven to 400°F with rack in middle. Butter a 1 1/2-qt shallow baking dish.
-Toss berries with granulated sugar and let stand 15 minutes.
-Blend milk, butter, eggs, brown sugar, flour, cocoa, and salt in a blender until smooth. Scatter berries (with juices) evenly in baking dish, then pour batter over top.
-Bake until slightly puffed and firm to the touch, about 35 minutes. Remove from oven and immediately sprinkle with chopped chocolate. Cool to warm, about 20 minutes. Serve warm or at room temperature.
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