| 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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