Raspberry Chocolate Buttercreams

BASE:
4 ounces unsweetened chocolate, cut up
1/2 cup butter
2 cups sugar
1/4 teaspoon salt
1 teaspoon vanilla
4 eggs
1 cup flour

FILLING:
1/2 cup seedless raspberry preserves
2 ounces semisweet chocolate, cut up
1 ounce unsweetened chocolate, cut up
1/3 cup sugar
1/4 cup water
2 eggs
1 cup unsalted butter, cut up, softened

GLAZE:
1 ounce unsweetened chocolate, cut up
1 tablespoon butter

Heat oven to 350�F. Grease 13x9 inch baking pan. In small saucepan over low heat, melt 4 ounce chocolate and 1/2 cup butter, stirring constantly. Remove from heat and cool. In large bowl, beat 2 cups of sugar, salt, vanilla and 4 eggs. Stir in melted chocolate mixture just until blended. Stir in flour just until blended. Spread mixture evenly into prepared pan and bake at 350�F for 25-30 minutes or until set; cool.

Spread raspberry preserves over base. In small saucepan over low heat, melt the semisweet and unsweetened chocolates together, stirring constantly. Remove from heat. In another saucepan bring 1/3 cup sugar and water to a boil, then boil for 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, beating well after each addition. Add melted chocolate and beat until smooth; spread over preserves.

In small saucepan over low heat, melt 1 oz. unsweetened chocolate and 1 tbl. butter, stirring constantly. Drizzle over filling. Refrigerate for 1 hour and then cut into bars. Store in fridge.

Makes 36 bars.