Ingredients

7 ounces bittersweet chocolate, broken up (two 3.5-ounce bars of Lindt Excellence 70%)

3 ounces unsweetened chocolate, broken up

5 ounces unsalted butter

2 1/2 teaspoons ground cinnamon (Saigon)

1 tablespoon vanilla extract

1 1/3 cups sugar

1/4 teaspoon salt

2 tablespoons instant espresso coffee powder

3 tablespoons water, very hot

5 large eggs

1/3 cup unbleached all-purpose flour

4 ounces bittersweet chocolate, broken into bite-size pieces

Preparation

  1. Preheat oven to 350°F Butter and flour a shiny 9-inch spring form pan.
  2. Put the first quantities of chocolate (bittersweet and unsweetened) and the butter together in a medium-sized microwave safe bowl. Melt for 3 to 4 minutes at medium power. Check by stirring. Chocolate holds it shape when micro-waved. Or melt in a heatproof bowl over simmering water.
  3. Mix the espresso into the hot water until dissolved.
  4. With a whisk, beat together the cinnamon, vanilla, sugar, salt, espresso, and eggs until creamy.
  5. Stir in the flour to thoroughly blend.
  6. Then blend in the chocolate/butter mixture until smooth.
  7. Stir in the broken-up chocolate bar.
  8. Pour the batter into the spring form pan.
  9. Bake 25 minutes, or until a knife inserted in the center comes out with a few generous, moist streaks of chocolate.
  10. Cool on a rack 30 minutes (you could then wrap the cake and chill it up to 2 days). Serve warm, or at room temperature.
  11. A dollop of unsweetened whipped cream actually gives balance to rich, intensely flavored sweets like this cake or dust with powdered sugar.