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Chocolate Raspberry Buttercreams
Author/Submitted by:
Servings: 36
Categories:
Chocolate
/
Cookies
/
Desserts
Ingredients:
-- ===Bottom Layer=== 4
ounces
unsweetened baking chocolate,
cut into pieces
1/2
cup
butter 2
cups
sugar 1
teaspoon
vanilla 4
eggs 1
cup
flour
-- ===Filling=== 1/2
cup
raspberry preserves,
seedless
2
ounces
semisweet chocolate,
cut into pieces
1
ounce
unsweetened baking chocolate,
cut into pieces
1/3
cup
sugar 1/4
cup
water 2
eggs 1
cup
butter,
softened
-- ===Glaze=== 1
ounce
unsweetened baking chocolate 1
tablespoon
butter
Directions:
Preheat oven to 350 degrees. 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.
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