Method:

1 Place chocolate in a heatproof bowl. Pour over 150ml boiling water, whisk until smooth. Allow to cool slightly. Whisk in eggs.
2 Pour two-thirds of chocolate mixture into two individual oval ramekins, microwave on Medium/ 50% for 2 minutes or until mixture has set. Place in fridge until ready to serve.
3 Combine lemon juice, sugar and raspberries in a heatproof, microwave-safe bowl. Microwave on High/100% for 2 minutes or until raspberries have softened. Strain into a bowl, reserve the juice discard solids.
4 Invert white chocolate puddings one on top of the other onto a plate, spoon over raspberry sauce. Serve.