- 4 squares unsweetened bakers chocolate
- 1/2 cup butter
- 2 cups sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 4 large eggs
- 1 cup flour
- 1/2 cup black raspberry jam
- 3 squares white bakers chocolate
- 1/3 cup sugar
- 1/4 cup water
- 2 large eggs
- 1 cup butter softened
- 1 square semi-sweet bakers chocolate
- 1 teaspoon butter
Melt chocolate and butter together in large saucepan over low heat, stirring until smooth. Remove from heat
Stir in sugar, salt, vanilla and eggs. Mix well.
Add flour, stirring until smooth. Spread into evenly into greased 13×9 cake pan.
Bake at 350F for 25-30 minutes. Cool completely.
Spread jam evenly over base. Chill.
Melt white chocolate, stirring constantly until smooth. Set aside.
In a small saucepan, bring sugar and water to a boil. Boil for 1 minute.
Beat eggs in large bowl with electric mixer until frothy and gradually add hot syrup, beating on high speed for 5 minutes or until thick and lemony colored.
Gradually add soft butter one piece at a time, beating well after each addition.
Add melted white chocolate and continue beating until thick and smooth. Spread evenly over jam.
Melt chocolate and butter for glaze together until smooth. Drizzle over filling.
Chill at least 1 hour until set and store in refrigerator.