Ingredients Jump to Instructions ↓

  1. 1/3 C water

  2. 1/3 C sugar

  3. 1/2 C butter , cut into pieces

  4. 12 oz. semisweet or bittersweet chocolate , broken into small pieces

  5. 6 egg s

  6. 1/3 C coffee , strong black

  7. 2 tbsp dark rum

  8. 1/2 tsp ground cinnamon Topping:

  9. 1 C heavy cream

  10. 1 tbsp sugar

  11. 1 tsp ground cinnamon

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 F. Butter an 8” round cake pan (about 2” 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 until melted. Remove pan from heat and add chocolate pieces swirling pan to submerge chocolate in hot syrup. Let chocolate stand in syrup for 3 minutes and whisk until smooth. In a large bowl whisk together eggs, coffee, rum and cinnamon; add chocolate mixture whisking mixture until well combined, pour into cake pan. Put cake pan into a larger baking pan and add enough water to the larger pan to reach at least halfway up side of inner cake pan. This will ensure even cooking. Bake cake in middle of oven for 45 minutes or until cake is slightly firm to the touch. Remove inner cake pan and cool on a rack. Run a thin knife around edge of cake pan to loosen cake and put cake pan on a hot stove burner for 3-4 seconds. Invert cake onto a plate and remove parchment or foil and bring cake to room temperature. For cream topping, in a bowl with an electric mixer or whisk, beat cream with sugar and cinnamon until cream holds stiff peaks. To serve, add cream as a side car to cake and sprinkle with some chocolate shavings.


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