Chocolate Raspberry Buttercreams

Directions

Preheat oven to 350℉ (180℃).

Grease 9 x13 inch pan. Bottom Layer:In a small saucepan over low heat, melt 4 oz. chocolate and ½ 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 to 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 another small saucepan, bring ⅓ cup sugar and water to a boil.

Boil 1 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.