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. |