Recipe: Raspberry Chocolate Buttercreams

Base:
4 oz. (4 squares) unsweetened chocolate, cut into pieces
1/2 cup butter or margarine
2 cups sugar
1/4 teaspoon salt
1 teaspoon vanilla
4 eggs
1 cup all-purpose flour

Filling:
1/2 cup seedless raspberry preserves
2 ounces (2 squares) semi-sweet chocolate cut into pieces
1 ounce (1 square) unsweetened chocolate, cut into pieces
1/3 cup sugar
1/4 cup water
2 eggs
1 cup unsalted butter, regular butter or margarine, cut into small pieces, softened

Glaze:
1 ounce (1 square) unsweetened chocolate, cut into pieces
1 tablespoon butter or margarine

Heat oven to 350 F.
Grease 9x13 pan.

Base:
In small saucepan over very low heat, carefully melt 4 oz. of choc.with the butter. remove from heat, cool.
Beat eggs with sugar,salt and vanilla.
Add cooled, melted choc mixture.
Add flour just till blended.
Spread in prepared pan,
Bake 25-30 minutes or until set.
Cool.

Filling:
Spread rasp. preserves over cooled baked base.
In small saucepan melt chocolates, over low heat.
remove from heat.
In another small saucepan bring water and sugar to a boil, boil 1 minute
In a large bowl beat eggs until frothy.
Gradually add sugar and water mixture to eggs, beat on highest speed 5 minutes or until thick and lemon colored.
Add butter one piece at a time, beating well after each addition
Add melted chocolate, beat until smooth.
Spread over preserves.

Glaze:
In small saucepan, over very low heat, carefully melt chocolate with butter
Drizzle over filling.

Refrigerate 1 hour
Cut into bars
Store in refrigerator
Yields 36 bars

1 bar:
Calories 200
Protien 2 g
Fat 12 g
Sodium 60 mg
Potassium 65 mg