Melissa Clark at the New York Times. I use Bon Maman Cherry Preserves. I like the slightly tangy flavor.
DARK CHOCOLATE CHERRY GANACHE BARS
1 1/2 cups all-purpose flour
3/4 cups confectioners’ sugar
1/4 cup unsweetened cocoa powder
1/2 tsp fine sea salt
12 Tbsp cold unsalted butter
1 tsp Madagascar vanilla extract
2 Tbsp cherry jam (whichever you like--I prefer Bonne Maman Dark Cherry Preserves)
12 ounces dark chocolate (62 percent or higher), chopped
2/3 cup heavy cream
3 Tbsp Kirsch
1/2 tsp fleur de sel, for sprinkling
In food processor, pulse together the flour, sugar, cocoa powder, and fine sea salt. Pulse in butter and vanilla until mixture just comes together into a smooth mass.
Line 8-inch square baking pan with parchment or wax paper. Press dough into pan. Prick all over with fork. Chill for at least 20 minutes and up to 3 days.
Heat oven to 325 degrees. Bake shortbread until firm to touch and just beginning to pull away from sides, 35 to 40 minutes.
Cool in pan for 20 minutes on wire rack.
Brush jam over shortbread’s surface and let cool thoroughly.
Place chocolate in heatproof bowl. In saucepan, bring the cream to a simmer. Pour over chocolate and whisk until smooth. Whisk in Kirsch. Spread over shortbread. Sprinkle fleur de sel on.
Cool to room temperature; cover and chill until firm. Slice and serve.
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