Makes about 12 servings. Difficulty
1/3 cup water 1/3 cup sugar 1 stick of unsalted butter (8 Tablespoons, cut into pieces 12 ounces of bittersweet quality gf chocolate 6 large eggs 1/2 cup strong brewed coffee 1/2 teaspoon ground cinnamon
Butter an 8-inch cake pan on sides and bottom. Cut a piece of parchment paper to fit on bottom of pan; set aside.
In a medium saucepan bring water and sugar to a simmer over medium heat, stirring occasionally to dissolve sugar. Stir in butter until it completely dissolves.
Remove pan from heat and add chocolate. Let stand for 5 minutes.
Meanwhile, in a large bowl, whisk eggs, coffee and 1/2 teaspoon cinnamon together. Whisk chocolate mixture into eggs until completely incorporated.
Scrape batter into prepared cake pan. Place cake pan inside a larger pan. Pour enough warm water into the larger pan to come halfway up sides of small pan.
Bake for 45 minutes or until cake has risen and is slightly firm. Remove pan from oven and carefully lift cake pan out of water. Let cool on a cooling rack.
To unmold cake, run a knife around sides of pan. Set pan on a burner over low heat for a couple of seconds. Invert pan onto a cake plate and peel off paper.
Whip cream with 2 tablespoons sugar and 1/2 teaspoon cinnamon until stiff peaks form.
To serve cake; slice into thin wedges and serve with a dollop of cinnamon cream.
It is critical that you use a quality chocolate in this recipe. We used Scharffen Berger bittersweet chocolate with wonderful results. To find out more about this chocolate please visit www.scharffenberger.com.