Chocolate raspberry buttercreams

 
                      Chocolate Raspberry Buttercreams
 
 Recipe By     : SGAVETT@CENTER.COLGATE.EDU
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ÿBottom Layerÿ
    4      ounces        unsweetened baking chocolate -- cut into pieces
      1/2  cup           butter
    2      cups          sugar
    1      teaspoon      vanilla
    4                    eggs
    1      cup           flour
                         ÿFillingÿ
      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
                         ÿGlazeÿ
    1      ounce         unsweetened baking chocolate
    1      tablespoon    butter
 
 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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