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Chocolate Raspberry Buttercreams

Author/Submitted by:
Servings: 36
Categories: Chocolate / Cookies / Desserts

    -- ===Bottom Layer===
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, softened
    -- ===Glaze===
1  ounce  unsweetened baking chocolate
1  tablespoon  butter

Preheat oven to 350 degrees. Grease 9 x13" pan. Bottom Layer:In a small saucepan over low heat, melt 4 oz. chocolate and 1/2 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 another small saucepan, bring 1/3 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.

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