Chocolate raspberry truffle squares

6 servings

Ingredients

Quantity Ingredient
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3 ounces Unsweetened chocolate
⅓ cup Butter
¼ cup Raspberry jam
2 eaches Eggs
1 cup Granulated sugar
1 teaspoon Vanilla
½ cup All purpose flour
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2 tablespoons Whipping cream
2 tablespoons Raspberry jam
2 tablespoons Butter
4 ounces Semi-sweet chocolate, chopped
1 cup Fresh raspberries

Directions

BASE: Line an 8 inch square pan with aluminum foil. Butter foil.

Set aside. Combine chocolate, butter and jam in saucepan. Stir over low heat until smoothly melted. Remove from heat. Beat eggs in large bowl until foamy. Add sugar, vanilla and chocolate mixture.

Mix well. Stir in flour just until blended. Spread batter evenly in prepared pan. Bake at 350F for 20-35 minutes, or until set. Cool completely in pan on rack. TOPPING: Combine cream, jam and butter in saucepan. Bring to a simmer, stirring constantly until smoothly melted. Remove from heat. Add semi-sweet chocolate, stirring until smooth. Let stand until cool, but still soft, about 30 minutes.

Spread topping over brownie. Immediately top with raspberries.

Chill until cold. Cut into small squares. Can be prepared a day ahead and kept covered in the refrigerator. Origin: Baking Festival, 1994 Recipes, by Robin Hood and Baker's. Shared by: Sharon Stevens, Nov/94.

Submitted By SHARON STEVENS On 11-15-94

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