Chocolate Bars with Chocolate Ganache Frosting

LUCY BURDETTE: MURDER WITH GANACHE will be on bookshelves next February, but we're starting in early with ganache recipes! 

After some harrowing twists and turns in MWG, Hayley Snow’s mother Janet wants to bake something sweet and delicious to celebrate the family's resilience. What could be better than chocolate bars with chocolate ganache frosting--especially for breakfast? 

Unfortunately, she has yet to share the recipe with me. But chocolate ganache, which can be drizzled on anything, including the wedding cake on this glorious cover, is basically two ingredients--heavy cream and good quality chocolate--and sometimes a dab of butter. And happily for all of us, my friend Pat Kerens shared her family’s recipe, which sounds very much like the treats that Janet Snow baked--rich and delicious!

Bars

4 oz good quality unsweetened chocolate, chopped
1/2 cup unsalted butter, cut into pieces
1 cup white sugar
1 tsp. vanilla
2 eggs
3/4 cup flour
1/4 tsp salt
Preheat the oven to 325. Butter an 8” square pan. Melt the chocolate and butter in a double boiler. Remove pan from heat and stir in the sugar. Whisk in the vanilla and the eggs, one at a time. Stir in the flour and salt. Pour the batter into the prepared pan and bake 25”. Cool.

Ganache Frosting

3 oz good quality semi-sweet chocolate, chopped
1/3 cup heavy cream
1 Tbsp. unsalted butter

Melt the chocolate, cream and butter over low heat in a double boiler. Remove from the heat, cool, and then spread on the chocolate bars. Cut into squares and serve. Store in the refrigerator or freezer.

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