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Raspberry: Chocolate Raspberry Buttercreams

Source of Recipe

unknown


List of Ingredients

-- ===bottom layer===
4 oz Unsweetened baking chocolate, cut up
1/2 cup Butter
2 cups Sugar
1 t Vanilla
4 Eggs
1 cup Flour

-- ===filling===
1/2 cup Raspberry preserves, seedless
2 oz Semisweet chocolate, cut up
1 oz Unsweetened baking chocolate, cut up
1/3 c Sugar
1/4 c Water
2 Eggs
1 c Butter -- softened

-- ===glaze===
1 oz Unsweetened baking chocolate
1 tb Butter


Recipe

Preheat oven to 350ºF. Grease 9 x13" pan. Bottom Layer: In a small saucepan over low heat, melt 4 oz. chocolate and 1/2 cup butter, stirring constantly; remove from heat. Cool. In a large bowl, beat 2 cups sugar, vanilla and 4 eggs. Stir in melted chocolate mixture just until blended. Lightly spoon flour into measuring cup; level off. Stir in flour just until blended. Spread mixture evenly in pan. Bake 25-30 minutes or until set. Cool. Spread raspberry preserves over base.

Filling: In a small saucepan over low heat, melt 2 oz semisweet chocolate and 1 oz. unsweetened chocolate, stirring constantly. Remove from heat. In another small saucepan, bring 1/3 cup sugar and water to a boil. Boil 1 minute. In a large bowl, beat 2 eggs until frothy. Gradually add sugar water mixture and beat on highest speed for 5 minutes or until thick and lemon colored. Gradually add butter a small piece at a time. Beat well after each addition. Add melted chocolate and beat until smooth. Spread over preserves. Glaze: In a small saucepan over low heat, melt chocolate and butter, stirring constantly. Drizzle over filling. Refrigerate 1 hour. Cut into bars.