Chocolate Mousse Cake with Cinnamon Cream
1/3 cup water
1/3 cup sugar
1 stick (1/2 cup) unsalted butter, cut into pieces
12 oz. semisweet or bittersweet chocolate, chopped coarse
6 large eggs
1/3 cup strong brewed coffee
2 tbsp dark rum, if desired
1/2 tsp. cinnamon
cup well-chilled heavy cream
Preheat oven to 325 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 heat, stirring occasionally. Add butter and simmer, stirring occasionally, until melted. Remove pan from heat and add chocolate, swirling pan to submerge chocolate in hot syrup. Let chocolate stand in hot syrup 3 minutes and whisk until smooth.
In a large bowl whisk together eggs, coffee, rum and cinnamon. Add chocolate mixture, whisking until well combined. Pour into cake pan.
Put cake pan in a larger baking pan and add enough water to larger pan to reach halfway up side of cake pan. Bake cake in middle of oven 45 minutes or until slightly firm to the touch. Cook cake completely in cake pan on a rack.
Run a thin knife around edge of pan to loosen cake and put pan on a hot stove burner 3 to 4 seconds. Invert cake onto a plate and remove parchment or foil. Bring cake to room temperature.
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 top of cake or spoon onto plates alongside individual servings.