Raspberry Chocolate Buttercreams

This is another recipe I made Tuesday night. A few people have asked me for the recipe, so I am posting it for you! With pictures!

You will need:

BASE

4 oz (4 squares) unsweetened chocolate

1/2 cup butter

2 cups sugar

1/4 tsp salt

1 tsp vanilla

4 eggs

1 cup flour

FILLING

1/2 cup seedless raspberry preservers (or any other flavor)

2 oz (2 squares) semi-sweet chocolate

1 oz (1 square) unsweetened chocolate

1/3 cup sugar

1/4 cup water

2 eggs

1 cup butter

GLAZE

1 oz (1 square) unsweetened chocolate

1 Tbsp butter

Step one: Heat oven to 350 degrees. In a small saucepan over low heat, melt 4 oz. unsweetened chocolate and 1/2 cup butter, stirring constantly; remove from heat. While it is melting, grease a 13x9-inch pan. Let the chocolate mixture cool.

Step twoish: In a large bowl, beat 2 cups sugar, salt, vanilla, and 4 eggs.

Stir in melted chocolate mixture until just blended.

Stir in flour just until blended.

Spread mixture evenly in prepared pan. Bake at 350 for 25-30 minutes or until set. Let cool.

Step three? five? who's counting?: In small saucepan over low heat, melt 2 oz. semi-sweet chocolate and 1 oz. unsweetened chocolate, stirring constantly. Unless you like scalded chocolate. Remove from heat.

In another saucepan, bring 1/3 cup sugar and water to a boil; boil 1 minute.

In large bowl, beat 2 eggs until frothy. Gradually add sugar-water mixture and beat on highest speed for 5 minutes (or stir really fast like I did) or until thick and lemon colored. Gradually add butter a small piece at a time, beating well after each addition.

Spread raspberry (or other) preserves over base.

Add melted chocolate to sugar-water-egg mixture and beat until smooth.

Spread this filling over the preserves.

In small saucepan over low heat, melt 1 oz. unsweetened chocolate and 1 Tbsp butter, stirring constantly. Drizzle over filling.

Step final: Refrigerate at least 1 hour. Cut into bars, or don't.

CHOW DOWN!!!!