Chocolate Raspberry Buttercreams

Time

Yield

24 to 30 servings

Ingredients

Ingredients

Bottom Layer

4 oz. unsweetened baking chocolate, cut into pieces
1/2 cup butter
2 cups sugar
1 tsp. vanilla
4 eggs
1 cup flour

Filling

1/2 cup seedless raspberry preserves
2 oz. semisweet chocolate, cut into pieces
1 oz. unsweetened baking chocolate, cut into pieces
1/4 cup water
2 eggs
1 cup butter, softened
1/3 cup sugar

Glaze

1 tbsp. butter
1 oz. unsweetened baking chocolate

Instructions

Preheat oven to 350°F. Grease 9x13-inch pan.

Bottom Layer:
In a smallsaucepan 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.

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