Chocolate Mousse with Cinnamon Cream
1/3 cup of water
1/3 cup of sugar
6 large eggs
1/3 cup strong brewed coffee
2 tablespoons dark rum, if desired
1/2 teaspoon cinnamon
1 stick (1/2 cup) unsalted butter, cut into pieces
12 ounces semi-sweet or bittersweet chocolate (not unsweetened), chopped coarse
1 cup well-chilled heavy cream
2 tablespoons sugar
1 teaspoon cinnamon
1. Directions for Cream: In a bowl with an electric mixer, or a whisk, beat cream with sugar and cinnamon until it just holds stiff peaks. Just before serving, spread cream over cake or into plates alongside individual pieces.
2. Directions for Cake: Preheat oven to 325 degrees F. Butter an 8-inch round cake pan (about 2 inches deep) and line bottom with a round of parchment paper or foil.
In a medium saucepan, bring water and sugar to a simmer over moderate hear, stirring occasionally. All butter and simmer, stirring occasionally, until melted. Remove pan from heat and add add chocolate swirling pan to submerge chocolate in hot syrup. Let chocolate stand in syrup 3 minutes and whisk until smooth.
3. In a large bowl, whisk together eggs, coffee, rum and cinnamon. Add chocolate mixture, whisking until well combined into cake pan.
4. Put cake pan in a large baking pan and add enough water to larger pan to reach halfway up side of cake pan. Bake cake in middle of oven for 45 minutes or until slightly firm to the touch. Cool cake completely in cake pan on a rack.
5. Cake may be kept in pan, wrapped in plastic wrap and chilled one week of frozen for one month. Thaw cake completely before proceeding.
6. Run a thin knife around edge of pan to loosen cake and put on a hot stove burner for 3 to 4 seconds. Invert cake into a plate and remove parchment or foil. Bring cake to room temperature.
* Chocolate Mousse Cake with Cinnamon Cake taken from Gourmet Magazine, February 1997 issue.