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Les Gourmettes Chocolate Raspberry Bars
6 oz. unsweetened chocolate, chopped
1-1/2 sticks unsalted butter
1/2 C. seedless raspberry jam
2 C. sugar
1-1/2 t. vanilla extract
1/4 t. salt
1 C. all-purpose flour
Topping (See recipe below.)
Preheat oven to 350°F. Line a 13 x 9-inch baking pan with foil and butter the foil. Combine chocolate, butter and jam in a heavy-bottomed saucepan and stir over low heat until smooth. Remove from heat.
Whisk eggs in a large bowl until foamy. Add sugar, vanilla and salt; whisk until thoroughly blended. Stir in the chocolate mixture. Add flour and mix until just blended. Spread batter in prepared pan. Bake until springy to the touch and a toothpick inserted in the center comes out with very few moist crumbs attached, about 30 minutes. Cool in the pan on a rack.
1/2 C. whipping cream
1/4 C. seedless raspberry jam
1 T. butter
8 oz. bittersweet chocolate, chopped
1 pint fresh raspberries
Combine cream, jam and butter in a medium saucepan. Bring to a simmer, stirring until jam and butter melt. Remove from heat. Add chocolate and stir until smooth. Let stand until cool but still spreadable, about 30 minutes.
Spread topping over brownie and immediately top with raspberries, arranged in rows. Chill until cold. Then, using the foil as an aid, lift the brownie from the pan, fold down the sides, trim the edges and cut into bars. Sift confectioners' sugar on top and serve.
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