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1
Generously butter inside of 8-c steamed pudding mold or Bundt pan.
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2
Dust with sugar, tapping out excess.
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3
Generously butter inside of lid.
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4
Chop chocolate and melt in double boiler over hot, not simmering, water.
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5
Remove from heat and cool until tepid.
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6
Separate eggs.
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7
Beat yolks and sugar on high about 3 minutes, until mixture is pale yellow and forms a thick ribbon when beaters are lifted.
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8
Beat in cooled chocolate and vanilla.
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9
Mix flour, baking powder, and baking soda, and beat into chocolate mixture just until mixed.
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10
Stir in pecans.
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11
Beat egg whites with clean dry beaters in clean dry bowl at low speed until foamy.
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12
Add salt, increase speed to high, and continue beating until they begin to form stiff peaks.
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13
Stir 1/4 of whites into chocolate mixture to lighten, then farefully fold in remaining whites.
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14
Pour batter into prepared pan.
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15
Cover with lid or aluminum foil.
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16
Place covered mold in large pot, and add enough boiling water to come halfway up sides of mold.
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17
Cover pot tightly and bring to boil over high heat.
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18
Reduce heat to low and steam pudding, keeping watter simmering at all times and adding water as necessary, until toothpick inserted in center comes out clean, about 1 hour and 45 minutes.
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19
Transfer pudding to wire cake rack and cool 5 minutes.
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20
Puree raspberries, sugar, liqueur, and lemon juice.
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21
Strain to remove seeds.
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22
Slice pudding into wedges and serve warm with sauce.
