INGREDIENTS
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For the filling:
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24 ounces frozen raspberries
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3½ tablespoons sugar
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3 tablespoons cornstarch
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1 teaspoon freshly squeezed lemon juice
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1 tablespoon vanilla extract
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For the biscuits:
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1 cup all-purpose flour
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1/3 cup dark unsweetened cocoa powder
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3 tablespoons sugar
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Pinch of salt
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8 tablespoons unsalted butter, cold and cut into small pieces
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1/2 cup plus 2 tablespoons buttermilk
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2 ounces coarsely chopped chocolate