Tracey of Tracey’s Culinary Adventures chose for us TWDers to make Cinnamon Squares this week. I wasn't going to make these, but since I had everything on hand I went ahead, at the last minute. Plus it's only an 8x8 size cake, so there won't be much hanging around here.
I had been looking forever for espresso powder (for recipes) and finally found some (Albertson's) and I used the last of my Askinosie chocolate and some semi sweet chips I had (10 oz total, a little extra than called for). I used about 1 tsp of cinnamon called for because I didn't want to just taste cinnamon. The chocolate bars were an Ecuador 70% and a Philippines 77% dark chocolate and boy it sure made it rich! I had to bake mine about 45 minutes, just when the knife came out clean.
Hey I have a question for you bakers out there! What is "homogeneous batter state", to gently mix it until it reaches that? I can't find a definition online. lol. I've seen it before in another recipe too.
I always thought you incorporate the flour just until it's mixed in. Over mixing will cause the cake to be dry. Then after that, you were to fold in the butter until it's absorbed...that took a little effort, again working in the flour. Huh, more stirring??
Anyways, my cake was not dry, just kinda dense. The frosting was rich and dark chocolaty(and bitter like mouth-drying), and even with less cinnamon, I could taste it. Where was the espresso flavor though? Oh well, at least it had a cute swirl through it, and the frosting was nice to spread. The swirls in Dorie's photo really drew me into this recipe. =) But this probably won't be a favorite of ours, I'm glad I tried it though.
*UPDATE on day 2: MUCH better!! I really liked it better after it sit for a while. The frosting wasn't creamy though, and it didn't seem as rich as day 1.
*For the ribbon layer, instead of chopping chocolate (chips) into fine pieces, I pulsed (all 3 kinds of choco) in the processor, tossed them with a little flour (so they didn't sink), sprinkled them over half the batter with the cinnamon mixture, then another layer of batter.