Tuesday, June 2, 2009

Tuesdays with Dorie: Cinnamon Squares

click photos to enlarge

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.


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10 Lovely Comments:

Leslie said...

I'm in awe of your ribbon in the middle! How did you get it to do that?! Are those larger chunks of chocolate in the third photo? Great job!!

Helene said...

I wish I could taste that cake. Love the middle part and your frosting.

Jackie @PhamFatale.com said...

Love the way your cinnamon squares look. My favorite part is the frosting. mmm your frosting looks delicious.


see, other people drool over their keyboards reading your recipes..i am not alone!

Tracey said...

Thanks for baking with me this week! Your chocolate swirl is so pronounced - I love it! Glad you enjoyed the cake on day 2 :)

Pamela said...

I think the ribbon looks fantastic in your cakes. It's one of the best I've seen yet. I really loved this recipe, and it was so hard for me to stop myself from eating it all.

Lillian said...

Your ribbon looks great -- mine kind of disappeared into the cake. Gorgeous!

Anonymous said...

Your Cinnamon Squares look amazing! The cinnamon/chocolate ribbon is beautiful and the frosting looks soo yummy!

Fede said...

Me ha gustado mucho tu blog
mi blog es


es muy divertido

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