Black Cherry Chocolate Bars



Cake Ingredients:
8 ounces Bing cherries pitted and halved
1 1/2 Tbsp brandy or orange juice
1/2 cup flour
1/2 cup unsweetened cocoa
1/8 tsp salt
1/2 cup unsalted butter at room temperature
3/4 cup sugar
1 1/2 Tbsp light corn syrup
1 tsp vanilla extract
2 eggs

Glaze Ingredients:
2 ounces unsweetened chocolate chopped
2 ounces semisweet chocolate chopped
3 Tbsp butter at room temperature

 

Instructions
1. To prepare the cake: Butter an 8x8-inch baking pan; line the bottom with wax paper and butter again. In a bowl, combine the cherries and brandy. Set aside while preparing the other ingredients.
2. Sift together the flour, cocoa and salt. With an electric mixer, cream together the butter and sugar. Add the corn syrup, vanilla and eggs; beat to blend. Beat in the flour-cocoa mixture. Stir in the cherries and brandy. Transfer to the prepared pan.
3. Bake in a preheated 350-degree (F) oven 30 minutes, or until the cake tests done. Cool in the pan 15 minutes before unmolding onto a rack. Remove the wax paper; invert the cake onto another rack so it's right side up. Cool.
4. To prepare the glaze: In the top of a double boiler, combine the unsweetened and semisweet chocolates and the butter. Place over hot water and stir until melted. Remove from the heat.
5. Place the cake and rack on a baking sheet. Pour the glaze over the cake and spread with a thin spatula. Refrigerate until completely cooled. Cut into bars and refrigerate, loosely covered, until ready to serve. Makes 15 bars.