Raspberry Chocolate Buttercreams
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 4 | oz | 4 squares unsweetened |
| chocolate cut into | ||
| pieces | ||
| 1/2 | c | Butter or margarine |
| 2 | c | Sugar |
| 1/4 | t | Salt |
| 1 | t | Vanilla |
| 4 | Eggs | |
| 1 | c | All purpose or unbleached |
| flour | ||
| 1/2 | c | Seedless raspberry preserves |
| 2 | oz | 2 squares semi-sweet |
| chocolate cut into | ||
| pieces | ||
| 1 | oz | 1 square unsweetened |
| chocolate cut into | ||
| pieces | ||
| 1/3 | c | Sugar |
| 1/4 | c | Water |
| 2 | Eggs | |
| 1 | c | Unsalted butter, regular |
| butter or margarine cut | ||
| into small pieces | ||
| softened | ||
| 1 | oz | 1 square unsweetened |
| chocolate cut into | ||
| pieces | ||
| 1 | T | Butter or margarine |
INSTRUCTIONS
Heat oven to 350 degrees F. Grease 13 x 9 inch pan. In small saucepan over low heat, melt 4 oz unsweetened chocolate and 1/2 cup butter, stirring constantly; remove from heat. Cool. In large bowl, beat 2 cups sugar, salt, 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 prepared pan. Bake at 350 degrees F for 25 to 30 minutes or until set. Cool Spread raspberry preserves over base. In small saucepan over low heat, melt 2 oz semi-sweet 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 large bowl, beat 2 eggs untill 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, beating well after each addition. Add melted chocolate and beat until smooth. Spread filling carefully over preserves. In small saucepan over low heat, melt 1 oz unsweetened chocolate and 1 tablespoon butter, stirring constantly. Drizzle over filling. Refrigerate 1 hour; cut into bars. Store in refrigerator. 36 bars. Posted to EAT-L Digest 23 Jan 97 by Lilia Prescod <lprescod@ITRC.UWATERLOO.CA> on Jan 24, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 10966
Calories From Fat: 4237
Total Fat: 496.1g
Cholesterol: 1619.4mg
Sodium: 2163.5mg
Potassium: 3713.7mg
Carbohydrates: 1671.1g
Fiber: 100.5g
Sugar: 675.5g
Protein: 141.1g