Chocolate Raspberry Buttercreams
Yield
1 batchPrep
25 minCook
35 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Bottom | |||
| 4 | ounces |
unsweetened chocolate
unsweetened, cut into pieces |
|
| ½ | cup |
butter
|
|
| 2 | cups |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | large |
eggs
|
|
| 1 | cup |
all-purpose flour
|
|
| Filling | |||
| ½ | cup |
raspberry jam
seedless |
*
|
| 2 | ounces |
semi-sweet chocolate
semi-sweet, cut, into pieces, null, null |
|
| 1 | ounce |
unsweetened chocolate
unsweetened, cut into pieces |
|
| ⅓ | cup |
sugar
|
|
| ¼ | cup |
water
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
butter
softened |
|
| Glaze | |||
| 1 | ounce |
unsweetened chocolate
unsweetened |
|
| 1 | tablespoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Bottom | |||
| 115.6 | ml/g |
unsweetened chocolate
unsweetened, cut into pieces |
|
| 118 | ml |
butter
|
|
| 473 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 4 | large |
eggs
|
|
| 237 | ml |
all-purpose flour
|
|
| Filling | |||
| 118 | ml |
raspberry jam
seedless |
*
|
| 57.8 | ml/g |
semi-sweet chocolate
semi-sweet, cut, into pieces, null, null |
|
| 28.9 | ml/g |
unsweetened chocolate
unsweetened, cut into pieces |
|
| 79 | ml |
sugar
|
|
| 59 | ml |
water
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
butter
softened |
|
| Glaze | |||
| 28.9 | ml/g |
unsweetened chocolate
unsweetened |
|
| 15 | ml |
butter
|
|
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.
