Dark Chocolate-Cherry Ganache Bars
- Total Time
- 1 hour, plus chilling time
- Rating
- Comments
- Read comments
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Ingredients
- 150grams all-purpose flour (about 1½ cups)
- 90grams confectioners’ sugar (about ¾ cup)
- 26grams unsweetened cocoa powder (about ¼ cup)
- ½teaspoon fine sea salt
- 12tablespoons cold unsalted butter
- 1teaspoon vanilla extract
- 52grams cherry jam (about 2 tablespoons)
- 340grams bittersweet chocolate, at least 62 percent, chopped (12 ounces)
- ⅔cup heavy cream
- 3tablespoons kirsch, rum, brandy or other spirit
- ½teaspoon fleur de sel, for sprinkling
Nutritional analysis per serving (18 servings)
261 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 2 grams dietary fiber; 17 grams sugars; 2 grams protein; 124 milligrams sodium
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.
SO GOOD. I subbed 30g of flour for almond flour, added a 1/2 tsp instant coffee and used a hand mixer for the dough. Came out great. I also made my own cherry kirsch jam, and used about 250g for the middle layer. These were so tasty and decent without being too rich.
In the picture the base looks so moist—like a brownie. In reality the cookie base is dry, hard, crumbly and impossible to cut without shattering. Tasty enough with the jam and ganache but not the lovely cookie
I really appreciate when recipes have the cups and grams for the ingredients. I use cups, only use a scale occasionally. For tis recipe, i followed the 'cups" for the flour and quicly realized that 150 grams of sugar is significantly less than 1 1/2 cups. I had to make adjustments on the fly (added a couple tablespoons of butter and some heavy cream to make the dough into dough.) Worked out, everyone at work loved them. But 150 grams of flour is more like 1 1/8 cups of flour.
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