Chocolate Raspberry Buttercreams - baking chocolate

Method

• Preheat oven to 350F.
• Grease 9x13-inch pan.
• Bottom Layer: In a smallsaucepan 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.