450g good-quality dark chocolate, coarsely chopped or a mixture of dark and milk chocolate
125g butter, softened
125g firmly packed brown sugar
2 free range eggs, at room temperature
225g plain flour
1/2 tsp baking powder
Preheat the oven to 180°C.
Put 300g of the chocolate (dark) in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl doesn’t touch the water. Stir over low heat until the chocolate is melted and smooth. Remove from the heat and set aside, stirring occasionally until cooled to room temperature. Or alternatively melt very carefully in a microwave.
Beat the butter and sugar until well creamed. Add the eggs one at a time, beating well after each addition until well combined. Add the cooled chocolate and beat until combined.
Sift the flour and baking powder together over the cookie mixture. Add the remaining 150g of chopped dark, or dark and milk chocolate. Stir gently to combine.
Cover the bowl with plastic wrap and place in the fridge for up to an hour or until the mixture is firm enough to roll into balls. I found the mixture firmed up after half an hour.
Line a large baking tray with non-stick baking paper.
Roll heaped tablespoonfuls of the cookie mixture into balls and place about 5cm apart on the tray. Place any remaining dough back in the fridge. Use your hands to flatten the balls slightly, to about 4cm in diameter. Bake in the preheated oven for 10-12 minutes or until they are still slightly soft to the touch.
Remove the cookies from the oven and cool completely on the tray. Repeat with the remaining dough.
500g frozen raspberries
150g lightly cooked rhubarb
Juice of 1 lemon
Put the raspberries into a china or plastic basin (not metal). Cover with the sugar and leave for several hours or overnight.
Add lemon juice and gently stir the mixture to make sure all the sugar is dissolved. Add the cooked rhubarb.
Transfer to a large saucepan and boil briskly, testing for setting point regularly. When setting point* is reached – about 15 minutes, remove pan from the stove. Ladle carefully into sterilised jars and leave to cool.
Note: use a wooden spoon and do not stir vigorously so that the berries are kept mostly intact.
*Testing for setting point
While the jam is cooking, place a small saucer in the freezer to thoroughly chill (about 5 minutes). When you think the jam may have reached setting point, remove the saucer form the freezer, place a teaspoonful of jam on it, put back in the freezer for 3 or 4 minutes. If the jam has a jelly-like consistency or a crinkly skin has formed on the sample, the jam is ready.