Servings: 18 bars
Preheat: 325°
Cook Time: 35 min
Source: New York Times
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 tsp fine sea salt
12 Tbsp cold unsalted butter
1 tsp vanilla extract
52 grams cherry jam (about 2 Tbsp)
340 grams bittersweet chocolate, at least 62 percent, chopped (12 ounces)
2/3 cup heavy cream
3 Tbsp kirsch, rum, brandy or other spirit
1/2 tsp 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. Press the dough into the bottom of an 8-inch square baking pan. Prick all over with a fork. Chill for at least 20 minutes and up to 3 days.
2. Heat the oven to 325°. 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 small saucepan, bring the cream to a simmer. Pour over the chocolate and whisk until smooth. Whisk in the kirsch. Pour ganache evenly over shortbread. Sprinkle with fleur de sel. Let cool to room temperature, then cover and chill until firm. Slice and serve.
Yield: 18 bars.