melt butter, white chocolate and whipping cream in a sauce pan using a water bath

mix eggs, sugar, flour, cornstarch and vanilla in a bowl until the mixture becomes smooth

combine the melted mixture and the sugar mixture in a bowl and mix well

put the combined mixture in the fridge for 1 hour till it gets thicker

pre-heat the oven to 240C

take the mix out of the fridge and grease the baking mold

fill 3/4 of the mold with the mix and bake for 10-12 minutes in the oven at 200C

leave the cake to cool for 4 mins after baking then carefully take out the cake and serve it with the raspberry sauce