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1
Preheat oven to 350F.
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2
Grease 9x13-inch pan.
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Bottom Layer: In a smallsaucepan 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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6
In a large bowl, beat 2 cups sugar, vanilla and 4 eggs.
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7
Stir in melted chocolate mixture just until blended.
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8
Lightly spoon flour into measuring cup; level off.
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9
Stir in flour just until blended.
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Spread mixture evenly in pan.
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11
Bake 25-30 minutes or until set.
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Cool.
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13
Spread raspberry preserves over base.
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14
Filling: In a small saucepan over low heat, melt 2 oz.
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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 1/3 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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22
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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25
Spread over preserves.
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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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28
Refrigerate 1 hour.
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29
Cut into bars.
