Chocolate Raspberry Buttercreams

Chocolate Raspberry Buttercreams

Recipe By : SGAVETT

CENTER.COLGATE.EDU

1 Preparation Time :

Categories : Amount Measure Ingredient -- Preparation Method -- -- --

ÿBottom Layerÿ

4 ounces unsweetened baking chocolate -- cut into pieces

1/2 cup butter

2 cups sugar

1 teaspoon vanilla

4 eggs

1 cup flour

ÿFillingÿ

1/2 cup raspberry preserves -- seedless

2 ounces semisweet chocolate -- cut into pieces

1 ounce unsweetened baking chocolate -- cut into pieces

1/3 cup sugar

1/4 cup water

2 eggs

1 cup butter -- softened

ÿGlazeÿ

1 ounce unsweetened baking chocolate

1 tablespoon butter

350 degrees. Grease

9 x13 pan.

4 oz. chocolate and cup butter, stirring constantly; remove from heat. Cool. In a large bowl, beat

2 cups sugar, 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 pan. Bake 25-30 minutes or until

set. Cool.

Spread raspberry preserves over base.

Filling: In a small saucepan over low heat, melt 2 oz semisweet chocolate and 1 oz. unsweetened chocolate, stirring constantly. Remove from heat. In

1/3 cup sugar and water to a boil. Boil

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. Beat well after each addition. Add melted chocolate and beat until smooth. Spread over preserves.

Glaze: In a small saucepan over low heat, melt chocolate and butter, stirring

constantly. Drizzle over filling.

Refrigerate 1 hour. Cut into bars. - - - - - - - - - - - - - - - - - -