Instructions: Preheat oven to 350 degrees. Grease 9 x13" pan.

Bottom Layer:In a small saucepan over low heat, melt 4 oz. chocolate and 1/2
cup butter, stirring constantly; remove from heat. Cool. In a large bowl, beat
2 cups sugar, vanilla and 4 eggs. Stir in melted chocolate mixture just until
blended. Lightly spoon flour into measuring cup; level off. Stir in flour
just until blended. Spread mixture evenly in pan. Bake 25-30 minutes or until
set. Cool.

Spread raspberry preserves over base.

Filling: In a small saucepan over low heat, melt 2 oz semisweet chocolate and 1 oz. unsweetened chocolate, stirring constantly. Remove from heat. In another small saucepan, bring 1/3 cup sugar and water to a boil. Boil 1 minute. In a large bowl, beat 2 eggs until frothy. Gradually add sugar water
mixture and beat on highest speed for 5 minutes or until thick and lemon colored. Gradually add butter a small piece at a time. Beat well after each
addition. Add melted chocolate and beat until smooth. Spread over preserves.

Glaze: In a small saucepan over low heat, melt chocolate and butter, stirring
constantly. Drizzle over filling.

Refrigerate 1 hour. Cut into bars.

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