Raspberry chocolate buttercreams
1 Servings
Ingredients
| Quantity | 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 |
Directions
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.