| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Choco2 | 1 | servings | |
INGREDIENTS
| ===Bottom Layer=== | ||
| 4 | oz | Unsweetened baking chocolate; cut into pieces |
| 1/2 | c | Butter |
| 2 | c | Sugar |
| 1 | ts | Vanilla |
| 4 | Eggs | |
| 1 | c | Flour |
| ===Filling=== | ||
| 1/2 | c | Raspberry preserves; seedless |
| 2 | oz | Semisweet chocolate; cut into pieces |
| 1 | oz | Unsweetened baking chocolate; cut into pieces |
| 1/3 | c | Sugar |
| 1/4 | c | Water |
| 2 | Eggs | |
| 1 | c | Butter; softened |
| ===Glaze=== | ||
| 1 | oz | Unsweetened baking chocolate |
| 1 | tb | Butter |
INSTRUCTIONS
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. Recipe by: SGAVETT@CENTER.COLGATE.EDU Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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