Lemon Chocolate Barsalcohol, chocolate ----CHOCOLATE SHORTBREAD BASE---- 10 tablespoon butter; cold 1/3 cup powdered sugar 1/3 cup sugar 1/4 cup unsweetened cocoa 1 cup flour ----LEMON CURD TOPPING---- 4 large egg yolks 3/4 cup sugar 3 oz lemon juice about 2-1/2 lemons 4 tablespoon butter 1 pinch salt 2 teaspoon lemon zest ----ORANGE GANACHE TOPPING---- 1 oz bittersweet chocolate; finely chopped 2 tablespoon heavy cream 1 1/2 teaspoon grand marnier Heat oven to 325~F. Use 8x8" pan and line bottom and two sides with a 8x16" strip of foil. Whisk together the sugars and cocoa. In a large bowl, cream the butter and cocoa mixture until light and fluffy. Mix in the flour, adding in two parts, until incorporated. Pat dough into prepared pan. Use fork to prick dough all over. Bake for 40 minutes. While shortbread is baking, prepare the Topping. |
