Dark Chocolate-Cherry Ganache Bars

In true "Gal-entine's Day" spirit (and because shipping soup ranks up there with bungee jumping on a piece of fishing line in terms of good ideas), my friends Amy and Lakshmi and I are doing a sweet treat exchange.

Not only are these girls wonderful friends, but they also happen to be quite the baking connoisseurs. Translation: Toll House chocolate chip cookies wouldn't quite cut it. (Disclaimer: I love THCCC's). As always, Melissa Clark at the NYTimes came to my rescue.

The butteriness of the shortbread crust complements the fudginess of the ganache, and the pop of the cherry adds a very welcome final note. The original recipe called for kirsch or another liqueur to be included in the ganache; given that one of the two recipients is 19 weeks into an approximate 40 week-long period of sobriety (and a lack of soft cheeses, deli meets, and tobacco), I opted to withhold that ingredient.

These tasted delicious in the kitchen. Ladies, you will have to let me know if they arrive at your respective homes in one piece.

That cherry goodness is just oozing out!

Valentine's Math: Shortbread + Ganache = Love

Dark Chocolate-Cherry Ganache Bars
Adapted from New York Times
Time: 1 hour, plus chilling time

Ingredients:
1.5 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
3 healthy tablespoons cherry jam
12 ounces bittersweet chocolate, at least 62 percent
2/3 cup heavy cream

Optional:
3 tablespoons kirsch, rum, brandy or other spirit
1/2 teaspoon 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. 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.