Chocolate Raspberry Buttercreams

Yields:	1 batch
Rate this Recipe

	Preparation	25 minutes
	Cooking	35 minutes
	Ready In	2 hours

Be the first to add a photo of this recipe!

Ingredients


Bottom
4	ounces	chocolate unsweetened	unsweetened, cut into pieces
1/2	cup	butter
2	cups	sugar
1	teaspoon	vanilla extract
4	large	eggs
1	cup	flour, all-purpose

Filling
1/2	cup	raspberry preserves	seedless
2	ounces	chocolate (semi-sweet)	semi-sweet, cut, into pieces
1	ounce	chocolate unsweetened	unsweetened, cut into pieces
1/3	cup	sugar
1/4	cup	water
2	large	eggs
1	cup	butter	softened

Glaze
1	ounce	chocolate unsweetened	unsweetened
1	tablespoon	butter

Directions

Preheat oven to 350 degrees.

Grease 9 x13 inch 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.