| Recipe info |
Category:
Chocolate
Rating:
5.00
Contributor:
n/a
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CHOCOLATE RASPBERRY BUTTERCREAM BARS
4 ounces unsweetened baking chocolate-cut into pieces
1/2 cup butter
2 cups sugar
1 teaspoon vanilla
4 eggs
1 cup flour
Filling:
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-soft
Glaze:
1 ounce unsweetened baking chocolate
1 tablespoon butter
Preheat oven to 350f. Grease 9 x13" pan. Bottom Layer: In small saucepan over low heat, melt 4 ounces
chocolate and ½ cup butter, stirring constantly; remove from heat. Cool. In 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 small saucepan over low heat, melt 2 oz
semisweet chocolate and 1 ounces unsweetened chocolate, stirring constantly. Remove from heat. In
another small saucepan, bring 1/3 cup sugar and water to boil. Boil 1 min. In large bowl, beat 2 eggs until
frothy. Gradually add sugar water mixture; beat on highest speed 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 small saucepan over low heat, melt chocolate and
butter, stirring constantly. Drizzle over filling. Chill 1 hr. Cut into bars. |
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