Dark Chocolate-Cherry Ganache Bars for Valentine's Day

This recipe is from a recent article in the New York Times about dolling up Plain-Jane short bread cookies into something gooey and extra chocolately. After I tasted the shortbread I wasn't sure whether I would like these but with the cherry and chocolate added they are rich and decadent. The salt on top and in the shortbread has a nice taste. The one addition I made to the New York Times version of this recipe was jarred sour cherries. I found they offset the sweetness of the rest of the ingredients well.

Ingredients 

150 grams all-purpose flour (about 1 1/2 cups)

90 grams confectioners’ sugar (about 3/4 cup)

26 grams unsweetened cocoa powder (about 1/4 cup)

1/2 teaspoon fine sea salt

12 tablespoons cold unsalted butter

1 teaspoon vanilla extract

52 grams cherry jam (about 2 tablespoons) 

chopped canned or fresh sour cherries  (optional)

340 grams bittersweet chocolate, at least 62 percent, chopped (12 ounces)

2/3 cup heavy cream

3 tablespoons kirsch, rum, brandy or other spirit

1/2 teaspoon fleur de sel, for sprinkling. 

Directions 

 

1. In a food processor, pulse together the flour, sugar, cocoa powder and fine sea salt. Pulse in the butter and vanilla until the mixture just comes together into a smooth mass. Line an 8-inch square baking pan with parchment or wax paper. Press the dough into the pan. Prick all over with a fork. Chill for at least 20 minutes and up to 3 days. 

2. Heat the oven to 325 degrees. Bake the shortbread until firm to the touch and just beginning to pull away from the sides, 35 to 40 minutes. 

3. Cool in the pan for 20 minutes on a wire rack. Mix a about a half cup of chopped fresh cherries with cherry jam. Brush jam and cherry mixture over shortbread’s surface and let cool thoroughly. 

4. Place chocolate in a heatproof bowl.

In a saucepan, bring the cream to a simmer. Pour over the chocolate and whisk until smooth. Whisk in the kirsch. Spread over shortbread. Sprinkle fleur de sel on. Cool to room temperature; cover and chill until firm. Slice and serve.

Yield: 18 bars.