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    Raspberry: Raspberry Chocolate Buttercreams

    Source of Recipe

    Pillsbury

    List of Ingredients

    BASE:
    4 ounces unsweetened chocolate, cut up
    1/2 cup butter
    2 cups sugar
    1/4 teaspoon salt
    1 teaspoon vanilla
    4 eggs
    1 cup flour

    FILLING:
    1/2 cup seedless raspberry preserves
    2 ounces semisweet chocolate, cut up
    1 ounce unsweetened chocolate, cut up
    1/3 cup sugar
    1/4 cup water
    2 eggs
    1 cup unsalted butter, cut up, softened

    GLAZE:
    1 ounce unsweetened chocolate, cut up
    1 tablespoon butter

    Recipe

    Heat oven to 350ºF. Grease 13x9 inch baking pan. In small saucepan over low heat, melt 4 ounce chocolate and 1/2 cup butter, stirring constantly. Remove from heat and cool. In large bowl, beat 2 cups of sugar, salt, vanilla and 4 eggs. Stir in melted chocolate mixture just until blended. Stir in flour just until blended. Spread mixture evenly into prepared pan and bake at 350ºF for 25-30 minutes or until set; cool.

    Spread raspberry preserves over base. In small saucepan over low heat, melt the semisweet and unsweetened chocolates together, stirring constantly. Remove from heat. In another saucepan bring 1/3 cup sugar and water to a boil, then boil for 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, beating well after each addition. Add melted chocolate and beat until smooth; spread over preserves.

    In small saucepan over low heat, melt 1 oz. unsweetened chocolate and 1 tbl. butter, stirring constantly. Drizzle over filling. Refrigerate for 1 hour and then cut into bars. Store in fridge. Makes 36 bars.

 

 

 


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