Chocolate Raspberry Buttercreams

* Exported from MasterCook *

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.









- - - - - - - - - - - - - - - - - -