Preheat the oven to 180°C/350°F/Gas Mark 4. Line 2 baking sheets with parchment paper.
Melt the butter and chocolate in a heatproof bowl set over a pot of gently simmering water. Make sure that the bottom of the bowl is not in contact with the water. Once melted, set aside to cool a little.
In a large bowl beat the sugar, eggs and vanilla for approximately 3 minutes until frothy. Fold in the chocolate mixture until well incorporated before folding in the dry ingredients.
Use an ice cream scoop to drop equal measures of the mixture onto the prepared baking sheets, making sure that they are evenly spaced. You will yield 6 to 8 depending on the size of your ice cream scoop. Bake in the preheated oven for 8-10 minutes. Remove from the oven and allow to cool completely on the baking sheets.
To serve, top each cake with HB Hazelbrook Farm Raspberry Ripple ice cream and decorate with raspberries.