Ingredients
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
1 1/4 cups Dutch-process cocoa
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups all-purpose flour
1 cup chopped dark chocolate truffles (I used Lindt)
1 cup fresh or frozen raspberries
Haagen-Dazs White Chocolate Raspberry Truffle Ice Cream
