Double Chocolate Buttercream Squares
4 ounces unsweetened chocolate
1/2 cup butter
2 cups sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 cup flour
seedless raspberry jam
3 ounces white chocolate
1/3 cup sugar
1/4 cup water
1 cup butter, softened
1 ounce semisweet chocolate
1 teaspoon butter
Base: Melt chocolate & butter in large saucepan over low heat.
Remove from heat. Stir in: sugar, salt, vanilla, & eggs. Mix well.
Add flour, stirring until smooth. Spread batter in greased 13" X 9"
Bake at 350ºF for 25-30 minutes. Cool completely.
Filling: Spread jam over base. Chill. Melt white chocolate and set
aside. In small saucepan, bring sugar & water to boil. Boil for 1
Beat 2 eggs in large bowl with electric beater until frothy. Very
gradually add hot syrup, beating on high speed for 5 minutes or
until thick and lemon colored. Gradually add soft butter, a small
piece at a time, beating well after each addition. Add melted white
chocolate. Continue beating until thick & smooth. Spread over jam.
Decoration: Melt chocolate & butter for glaze
together until smooth. Drizzle over filling. Chill at least 1 hour
to set. Store in fridge.