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

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

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