Chocolate Raspberry Buttercreams

-- ===bottom layer=== 4 oz Unsweetened baking c

-hocolate -- 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 c

-hocolate -- 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

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.
-