Grease an 8″ to 8.5″ (20cm to 22.5cm) diameter springform pan or 8 individual silicone molds. Reserve.

Melt the chocolate and butter in a double boiler.
Transfer the mixture to the bowl of an electric mixer and add the sugar. Beat for 5 minutes or until the sugar is dissolved.
While beating, add the eggs one by one.

Pour one-third of the mixture (if using a large pan) into the prepared pan and place in the freezer for 30 minutes.

Meanwhile, place the ice cream, raspberries, and raspberry liqueur in a food processor and pulse until well combined.

Spread half of this mixture over the chocolate ganache and place in the freezer for 15 minutes.
Repeat the operation once, finishing with the ganache.
Place in the freezer for 3 hours.
Serve cut into points or individual portions, accompanied by raspberry coulis.