Raspberry Chocolate Buttercreams

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Title: Raspberry Chocolate Buttercreams
Yield: 1 Servings


4 oz (4 squares) unsweetened
-chocolate, cut into pieces
1/2 c Butter or margarine
2 c Sugar
1/4 ts Salt
1 ts Vanilla
4 Eggs
1 c All purpose or unbleached

1/2 c Seedless raspberry preserves
2 oz (2 squares) semi-sweet
-chocolate, cut into pieces
1 oz (1 square) unsweetened
-chocolate, cut into pieces
1/3 c Sugar
1/4 c Water
2 Eggs
1 c Unsalted butter, regular
-butter or margarine, cut
-into small pieces, softened

1 oz (1 square) unsweetened
-chocolate, cut into pieces
1 tb Butter or margarine

Heat oven to 350 degrees F. Grease 13 x 9 inch pan. In small saucepan over
low heat, melt 4 oz unsweetened chocolate and 1/2 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 1/3 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

Posted to EAT-L Digest 23 Jan 97 by Lilia Prescod
on Jan 24, 1997.