Dark Chocolate-Cherry Ganache Bars

cooking.nytimes.com

Netabb

150 grams all-purpose flour (about 1½ 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

Directions at cooking.nytimes.com

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