madcity girl

After reading a recent New York Times article by food writer Melissa Clark, I was inspired to reach beyond the traditional “Plain-Jane” Valentine’s Day sugar cookie for something more “gooey,” “sexy,” and decadent. I tried Melissa’s recipe for Dark Chocolate-Cherry Ganache Bars.  I’m happy with how these turned out—the many layers of chocolate-cherry goodness are a big step beyond the staid sugar cookie.

Dark Chocolate-Cherry Ganache Bars (from Melissa Clark via New York Times; makes 18 bars)

1 1/2 cups all-purpose flour
3/4 cup confectioners’ sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon fine sea salt
12 tablespoons cold unsalted butter
1 teaspoon vanilla extract
2 tablespoons cherry jam
12 ounces bittersweet chocolate, at least 62 percent, chopped
2/3 cup heavy cream
3 tablespoons kirsch, rum, brandy or other spirit (I used kirsch)
1/2 teaspoon fleur de sel, for sprinkling.

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. Brush jam 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.

Category: Kristin's Kitchen