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