I just picked up some beautiful ones. I haven't cooked them in a long time. I can't remember if they need to be blanched before stir-frying or not. I looked at some recipies on-line and they have differing opinions. Any good tips out there?
The addition of cinnamon adds a kick of “something special” to this rich chocolate sheet cake, but if you prefer, you can reduce the amount or leave the cinnamon out all together; you'll simply have a delightful, classic chocolate cake on your hands.