Chocolate Diamonds
Serves: 6
Shirley Senger
1 January 1970
Based on User reviews:
46
Spice
43
Sweetness
44
Sourness
30
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
Directions:
1
Preheat oven to 375 degrees F
2
Using a stand mixer, combine the butter, sugar and 1/3 of the vanilla bean's seeds
3
Divide the mixture in half and remove one half from the mixing bowl
4
To the remaining half, add the cocoa powder, scant 3 cups of the cake flour and another 1/3 of the vanilla bean's seeds while mixer is on
5
Mix and remove from the bowl
6
Place the other half back in the mixing bowl and add the remaining 3 cups cake flour, the remaining 1/3 vanilla bean's seeds and the cinnamon
7
Place both doughs in the refrigerator for 1 hour
8
Remove the 2 doughs from the refrigerator
9
It may be necessary to beat the dough with a rolling pin to soften the butter and make the dough more pliable
10
Roll the chocolate dough into a rope about 3/4-inch in diameter
11
Roll the white dough about 2 inches in diameter and the same length as the chocolate rope
12
Trim one side of the dough to create a straight edge
13
Using a pastry brush, spread a little water on top of the white dough
14
The moisture will help the dough stick together
15
Place the chocolate rope on top and roll the white dough around it
16
Trim a straight edge where the doughs meet
17
Close the seam with a little more water
18
If the dough is too soft, place in the refrigerator or freezer until firm
19
Barely wet the surface of the rolled dough and roll it in granulated sugar
20
Using a sharp chef's knife, make 1/2-inch slices
21
Place the slices on a parchment-lined sheet pan and bake at 375 degrees F for 15 minutes