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
Advertisement
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 monosaturated 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.
Powered by
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.
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.
Why does the video not mention pricking the dough with a fork and chilling it before baking it? How important is that to this recipe? And my dough is REALLY loose. It didn't bind at ALL and doesn't look dark - it looks like a graham cracker color. Dang. Probably too much flour and powdered sugar. Anyway - did anyone NOT chill before baking and have success?