Black Forest Bars

Ingredients:

• 1.5 cups premium flour
• 1/3 cup cocoa powder
• 1/4 cup almond flour
• 0.5 tsp salt
• 220 g unsalted butter, room temperature
• 2/3 cup sugar
• 1 cup cherry jam
• 3/4 cup dried cherries, chopped
• 2 tablespoons freshly squeezed lemon juice
• 1.5 tsp cornstarch
• 1/4 tsp almond extract
• 45 g white chocolate, chopped

Preparation:

1. Line a 9 x 13-inch (22 x 32 cm) baking dish with foil, leaving a 2-inch (5 cm) overhang on both sides; spray with cooking spray. In a medium bowl, whisk together the all-purpose flour, cocoa powder, almond flour, and salt. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until creamy, 2-3 minutes. Reduce the mixer speed to medium-low; beat in the flour mixture and knead the dough.
2. Pour the dough into the prepared pan and press it evenly with damp hands. Refrigerate for about 30 minutes until the dough sets.
3. Preheat oven to 350°F (175°C). Bake until the chocolate crust is set, 25-30 minutes; let cool completely in the pan.
4. Meanwhile, combine the jam, dried cherries, lemon juice, cornstarch, almond extract, and 1/4 cup water in a small saucepan. Bring to a boil and cook, stirring occasionally, until the dried cherries are softened and the mixture has thickened, about 10 minutes. Spoon over the chocolate cake and let cool completely.
5. Lift the cake out of the pan using the foil. Place the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Drizzle the chocolate over the cake. Let it sit until the chocolate sets, then cut into squares (bars).