Ingredients:
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
Directions:
Preheat the oven to 425 F.
Lightly grease or spray a 2 or 2.5 quart baking dish.
In a medium bowl, combine the raspberries, sugar, cornstarch, lemon juice and vanilla.
Fold together gently with a spatula until evenly mixed.
Transfer to the baking dish.
Place in the oven and bake 10 minutes without the topping.
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.
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.
Re-roll the dough scraps if needed.
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.
(If the fruit appears too juicy for your liking, feel free to spoon a bit of the juice off
or soak away with paper towels.)
Serve warm, with vanilla ice cream or whipped cream if desired.