Make the raspberry filling by cooking raspberries on medium-high until juice is released and partially evaporated. Sieve to remove seeds, return juice to saucepan, and reduce to 1/2 – 3/4 cup. Spread on aluminium foil on a freezer tray, freeze for 1/2 hour.
Preheat oven to 355 ºF (180 ºC), line baking sheets with paper.
Melt chocolate and butter over simmering water; cool slightly.
Beat eggs and sugar to fluffy, add chocolate, mix. Sift in dry ingredients, mix until smooth.
Place ~1 – 2 tbsp batter on sheets, add frozen raspberry filling, cover with batter.
Bake 12 minutes. Cool on tray for 1 minute, then cooling rack.