Lesley's Recipe Archive Categories

Breads | Canning | Desserts | Gluten Free | Main Dishes | Pasta | Sausage Making   

Seafood | Side Dishes | Slow Cooker | Snacks | Soup | Vegetables


DESSERT RECIPE: Double Chocolate Buttercream Squares


Base: 4 squares of unsweetened chocolate
1/2-cup butter
2-cups sugar
1/4-tsp salt
1-tsp vanilla
4 eggs
1-cup flour

Filling: Seedless raspberry jam
3 squares white chocolate
1/3-cup sugar
1/4-cup water
2 eggs
1-cup butter, softened

Decoration: 1 square semi-sweet chocolate
1-tsp butter

Double Chocolate Buttercream Squares

Base: Melt chocolate & butter in large saucepan over low heat
Remove from heat
Stir in: sugar, salt, vanilla, & eggs. Mix well
Add flour, stirring until smooth
Spread batter in greased 13" X 9" cake pan
Bake @ 350* for 25-30 minutes. Cool completely

Filling: Spread jam over base. Chill
Melt white chocolate and set aside
In small saucepan, bring sugar & water to boil. Boil for 1 minute
Beat 2 eggs in large bowl with electric beater until frothy
Very gradually add hot syrup, beating on high speed for 5 minutes or until thick and lemon coloured
Gradually add soft butter, a small piece at a time, beating well after each addition
Add melted white chocolate
Continue beating until thick & smooth
Spread over jam

Decoration: Melt chocolate & butter for glaze together until smooth
Drizzle over filling
Chill at least 1 hour to set
Store in fridge

Makes 60