Recipe - Raspberry Chocolate Buttercreams

BASE
4 ounce (4 squares) unsweetened
chocolate, cut into pieces
One half cup Butter or margarine
2 cup Sugar
One fourth teaspoon Salt
1 teaspoon Vanilla
4 Eggs
1 cup All purpose or unbleached
flour

FILLING
One half cup Seedless raspberry preserves
2 ounce (2 squares) semisweet
chocolate, cut into pieces
1 ounce (1 square) unsweetened
chocolate, cut into pieces
1/3 cup Sugar
One fourth cup Water
2 Eggs
1 cup Unsalted butter, regular
butter or margarine, cut
into small pieces, softened

GLAZE
1 ounce (1 square) unsweetened
chocolate, cut into pieces
1 tablespoon Butter or margarine

Heat oven to 350 degrees F. Grease 13 x 9 inch pan. In small saucepan over
low heat, melt 4 ounce unsweetened chocolate and One half cup butter, stirring
constantly; remove from heat. Cool. In large bowl, beat 2 cups sugar, salt,
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 prepared pan. Bake at 350 degrees F for
25 to 30 minutes or until set. Cool Spread raspberry preserves over base.
In small saucepan over low heat, melt 2 ounce 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
large bowl, beat 2 eggs untill frothy. Gradually add sugarwater mixture
and beat on highest speed for 5 minutes or until thick and lemon colored.
Gradually add butter a small piece at a time, beating well after each
addition. Add melted chocolate and beat until smooth. Spread filling
carefully over preserves. In small saucepan over low heat, melt 1 oz
unsweetened chocolate and 1 tablespoon butter, stirring constantly. Drizzle
over filling. Refrigerate 1 hour; cut into bars. Store in refrigerator. 36
bars.

Posted to EATL Digest 23 Jan 97 by Lilia Prescod
lprescod@ITRC.UWATERLOO.CA on Jan 24, 1997.