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Preheat oven to 325°F. Butter the baking dish. Melt the butter and let it cool.
Beat eggs and sugar on medium high until very thick and pale (5-10 minutes).
In a bowl, sift cocoa powder and flour together, then mix into the egg mixture on low. Add the vanilla bean seeds and framboise (if using). Slowly pour in the cooled, melted butter and mix until smooth.
Pour into greased baking dish. Set the dish in a larger pan and add very hot tap water to the outer pan until it comes halfway up the sides of the baking dish to create a water bath.
Bake exactly 1 hour (or less if using a smaller pan, approximately 50 minutes). A toothpick about 2 inches from the edge should come out mostly clean and the center will look underbaked.
Cool, then serve warm with vanilla ice cream.