Dark Chocolate-Cherry Ganache Bars
Updated February 15, 2016
Ghazalle Badiozamani for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 1 hour, plus chilling time
- Rating
- Comments
- Read comments
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Ingredients
150 grams all-purpose flour (about 1 ½ cups)
90 grams confectioners’ sugar (about ¾ cup)
26 grams unsweetened cocoa powder (about ¼ cup)
½ teaspoon fine sea salt
12 tablespoons cold unsalted butter
1 teaspoon vanilla extract
52 grams cherry jam (about 2 tablespoons)
340 grams bittersweet chocolate, at least 62 percent, chopped (12 ounces)
⅔ cup heavy cream
3 tablespoons kirsch, rum, brandy or other spirit
½ teaspoon fleur de sel, for sprinkling
Nutritional analysis per serving
28 grams carbs; 30 milligrams cholesterol; 261 calories; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 17 grams fat; 2 grams fiber; 124 milligrams sodium; 2 grams protein; 17 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 3
Cool in the pan for 20 minutes on a wire rack. Brush jam over shortbread’s surface and let cool thoroughly.
- Step 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.
Private Notes
Comments
I was wondering this too! Watched the video and she says 2/3 cup heavy cream. Strange typo in the recipe.
I made this with high quality orange marmalade and Grand Marnier liqueur. Sensational!
Made this with orange marmalade and Cointreau. Used 6 tbsp of the marmalade. Gave them to a friend who told me her husband is "swooning" over them. They are good swooning material, I have to say.
Hands down one of the best NYT recipes I've made. Used Bonne Maman's Cherry Preserves and doubled the amount called for. It was excellent and loved the little chunks of cherries here and there. Used cointreau instead as others recommended
1. I had to add 4 tbsp of butter to get the shortbread moist enough to stick together. 2. 2 tbsp of cherry jam wasn’t nearly enough. I pitted 1 cup of cherries and cooked them down with 1/4 cup of sugar. After 10 min of cooking, I used an immersion blender and roughly blended the cherries. 3. The ganache was quite liquid-y when made per the recipe. I added chocolate to thicken it.
I used an extra tbsp of black cherry jam and black cherry juice in place of kirsch and, it worked beautifully. It's a pretty decadent recipe- I'll definitely be doing it again.