Line an 8 by 8-inch sponge roll tin with non-stick baking paper.
Melt the butter over a low heat. Beat the eggs separately using a whisk until light and fluffy (increase in volume), approximately 2-4 minutes. Add sugar to the eggs and whisk again to combine. Add vanilla essence.
Sift the new hemisphere™ Hemp Seed Flour first and discard any remaining husk. Sift the rest of the dry ingredients. Add broken up chocolate.
Make a well in the dry ingredients and fold in the wet mixture gently. Do not over-mix.
Pour mixture into prepared tin and level with a spatula. Press the raspberries into the mixture below the surface.
Bake for 50 minutes or until just set in the middle.
Cool for 10 minutes before removing from the tin.
Dust with icing sugar and serve warm with vanilla ice cream and raspberry coulis.