Chocolate Raspberry Buttercreams

Directions

1. 1
   Preheat oven to 350F (180C).
2. 2
   Grease 9 x13 inch pan.
3. 3
   Bottom Layer:In a small saucepan over low heat, melt 4 oz.
4. 4
   chocolate and 1/2 cup butter, stirring constantly; remove from heat.
5. 5
   Cool.
6. 6
   In a large bowl, beat 2 cups sugar, vanilla and 4 eggs.
7. 7
   Stir in melted chocolate mixture just until blended.
8. 8
   Lightly spoon flour into measuring cup; level off.
9. 9
   Stir in flour just until blended.
10. 10
    Spread mixture evenly in pan.
11. 11
    Bake 25 to 30 minutes or until set.
12. 12
    Cool.
13. 13
    Spread raspberry preserves over base.
14. 14
    Filling: In a small saucepan over low heat, melt 2 oz semisweet chocolate and 1 oz.
15. 15
    unsweetened chocolate, stirring constantly.
16. 16
    Remove from heat.
17. 17
    In another small saucepan, bring 13 cup sugar and water to a boil.
18. 18
    Boil 1 minute.
19. 19
    In a large bowl, beat 2 eggs until frothy.
20. 20
    Gradually add sugar water mixture and beat on highest speed for 5 minutes or until thick and lemon colored.
21. 21
    Gradually add butter a small piece at a time.
22. 22
    Beat well after each addition.
23. 23
    Add melted chocolate and beat until smooth.
24. 24
    Spread over preserves.
25. 25
    Glaze: In a small saucepan over low heat, melt chocolate and butter, stirring constantly.
26. 26
    Drizzle over filling.
27. 27
    Refrigerate 1 hour.
28. 28
    Cut into bars.