Raspberry chocolate buttercreams

Yield: 1 Servings

Measure Ingredient
4 ounces (4 squares) unsweetened chocolate, cut into pieces
½ cup Butter or margarine
2 cups Sugar
¼ teaspoon Salt
1 teaspoon Vanilla
4 Eggs
1 cup All purpose or unbleached flour
½ cup Seedless raspberry preserves
2 ounces (2 squares) semi-sweet chocolate, cut into pieces
1 ounce (1 square) unsweetened chocolate, cut into pieces
⅓ cup Sugar
¼ cup Water
2 Eggs
1 cup Unsalted butter, regular butter or margarine, cut into small pieces, softened
1 ounce (1 square) unsweetened chocolate, cut into pieces
1 tablespoon Butter or margarine

BASE

FILLING

GLAZE

Heat oven to 350 degrees F. Grease 13 x 9 inch pan. In small saucepan over low heat, melt 4 oz unsweetened chocolate and ½ 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 oz semi-sweet chocolate and 1 oz unsweetened chocolate, stirring constantly. Remove from heat. In another small saucepan, bring ⅓ cup sugar and water to a boil; boil 1 minute. In large bowl, beat 2 eggs untill 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 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 EAT-L Digest 23 Jan 97 by Lilia Prescod <lprescod@...> on Jan 24, 1997.

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