Chocolate-It's What's for Dinner

This was one layer So now I had 1/2 c of Mascarpone left and I was going away for a few days to a conference. I needed to use up the remainder of the Macarpone. What to do? What to do? Brownies of course! Adapted from Food 1 c butter (2 sticks) 3 oz semisweet chocolate 1 1/2 c sugar 1/4 c cocoa 1/2 c Mascarpone 3 eggs 1 t vanilla 1 t chocolate extract 1/2 c flour 1/2 t salt Ganache: 6 oz semisweet chocolate 6T heavy cream 3T butter 1 t vanilla 1 t chocolate extract 1/2 t salt Line a 8" square pan with aluminum foil. Melt butter and chocolate in microwave (or on stove top). Sift in sugar, cocoa. Stir in Mascarpone, eggs, vanilla, and chocolate extract until smooth. Gently fold in flour and salt. Pour into pan and bake for 45 minutes at 325. Let cool. Meanwhile, melt chocolate, heavy cream, and butter in microwave (or on stove top). Remove brownies from pan. Spread ganache over brownies.  Place in refrigerator until firm.  Slice into serving sizes....

This cake sounded so good.  I love cinnamon, caramel, and chocolate so this sounded like it would be great. It's been on my to-make list since 2008. So was it worth the wait?  I think the caramel overpowered the cinnamon flavor and you couldn't taste the cinnamon at all. I think next time I wouldn't even bother with the cinnamon. The cake was very light and tasted good. I think I would  maybe use a different chocolate for the icing.  I used Trader Joe's Pound Plus 72% Belgium dark chocolate . It was a little too strong tasting. I generally use this for dark chocolate in baking but for some reason, it was a little too dark for this recipe. But the Sous Chef said he liked the contrast. A few hints: 1.  They didn't say to grease the pan. To grease or not to grease - GREASE.  I was so glad I did. I think the sides would have really stuck had I not. 2.  Seriously be careful when you pour the caramel into the cream mixture. You could totally end...