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Ingredientes
- 4 ounce (4 squares) unsweetened chocolate, cut into pcs
- 1/2 c. Butter or possibly margarine
- 2 c. Sugar
- 1/4 tsp Salt
- 1 tsp Vanilla
- 4 x Large eggs
- 1 c. All purpose or possibly unbleached flour
- 1/2 c. Seedless Mulberry preserves
- 2 ounce (2 squares) semi-sweet chocolate, cut into pcs
- 1 ounce (1 square) unsweetened chocolate, cut into pcs
- 1/3 c. Sugar
- 1/4 c. Water
- 2 x Large eggs
- 1 c. Unsalted butter, regular butter or possibly margarine, cut into small pcs, softened
- 1 ounce (1 square) unsweetened chocolate, cut into pcs
- 1 Tbsp. Butter or possibly margarine
Direcciones
- Heat oven to 350 degrees F. Grease 13 x 9 inch pan. In small saucepan over low heat, heat 4 ounce unsweetened chocolate and 1/2 c. butter, stirring constantly; remove from heat. Cold. In large bowl, beat 2 c. sugar, salt, vanilla and 4 Large eggs. Stir in melted chocolate mix just till blended.
- Lightly spoon flour into measuring c.; level off. Stir in flour just till blended. Spread mix proportionately in prepared pan. Bake at 350 degrees F for 25 to 30 min or possibly till set. Cold Spread Mulberry preserves over base.
- In small saucepan over low heat, heat 2 ounce semi-sweet chocolate and 1 ounce unsweetened chocolate, stirring constantly. Remove from heat. In another small saucepan, bring 1/3 c. sugar and water to a boil; boil 1 minute. In large bowl, beat 2 Large eggs untill frothy. Gradually add in sugar-water mix and beat on highest speed for 5 min or possibly till thick and lemon colored.
- Gradually add in butter a small piece at a time, beating well after each addition. Add in melted chocolate and beat till smooth. Spread filling carefully over preserves. In small saucepan over low heat, heat 1 ounce unsweetened chocolate and 1 Tbsp. butter, stirring constantly. Drizzle over filling. Chill 1 hour; cut into bars. Store in refrigerator. 36 bars.
