For the filling:
- 24 oz. frozen raspberries
- 3½ tbsp. sugar
- 3 tbsp. cornstarch
- 1 tsp. freshly squeezed lemon juice
- 1 tbsp. vanilla extract
For the biscuits:
- 1 cup all-purpose flour
- 1/3 cup dark unsweetened cocoa powder
- 3 tbsp. sugar
- Pinch of salt
- 4 oz. (8 tbsp.) unsalted butter, cold and cut into small pieces
- ½ cup plus 2 tablespoons buttermilk
- 2 oz. coarsely chopped chocolate
- step 1: Show Images
Preheat the oven to 425˚ F. Lightly grease a 2 to 2.5 quart baking dish. In the dish, combine the raspberries, sugar, cornstarch, lemon juice and vanilla. Fold together gently with a spatula until evenly mixed. Transfer to the oven and bake 10 minutes without the topping.
- step 2: Show Images
Meanwhile, make the biscuits. In a medium bowl, combine the flour, cocoa, sugar, and salt. Whisk well to blend. Add in the butter pieces and toss with the dry ingredients. Cut the butter into the dry ingredients with a pastry blender or two knives until the mixture is crumbly and the largest butter pieces are the size of small peas. Stir in the buttermilk and mix gently with a fork until a dough begins to form. Knead together gently, just until the dry ingredients are incorporated. Gently fold in the chopped chocolate. Turn the dough out onto a lightly floured surface and pat down into an even layer about 1 inch thick. Use a cookie cutter to cut out heart-shaped biscuits, rerolling dough scraps if needed.
- step 3: Show Images
Add the biscuits to the warmed fruit and return the baking dish to the oven. Bake about 15-20 minutes more, until the fruit mixture is bubbling and the biscuits are just set and baked through. (The juices will settle after resting a few minutes, but if the fruit is too juicy, feel free to spoon a bit of the juice off or wick away with paper towels.) Serve warm, with vanilla ice cream or whipped cream if desired.