Cinnamon
A cinnamon-scented baked chocolate mousse cake with a custard-like texture, prepared using a bain-marie water bath.
Ingredients
water
1/2 cup
sugar
1/2 cup
unsalted butter (cut into 12 pieces)
8 tablespoons (1 stick)
bittersweet chocolate (not unsweetened, cut into 1/4-inch (6-mm) pieces)
14 ounces (400 grams)
large eggs
7
ground cinnamon
1 teaspoon
Instructions
1
Step 1
Set a rack in the middle level of the oven and preheat to 325°F (160°C).
2
Step 2
Combine the water and sugar in a medium saucepan and place over medium heat. Bring to a boil, stirring occasionally to dissolve the sugar. At the boil, add the butter and stir occasionally until the butter is completely melted.
3
Step 3
Remove the pan from the heat and add the cut-up chocolate. Swirl the pan to submerge all the chocolate in the hot liquid and let the mixture stand for 2 minutes, then whisk until smooth.
4
Step 4
In a medium mixing bowl, whisk the eggs and cinnamon to break them up. Whisk in the chocolate mixture in a stream, taking care not to overmix, or the batter will be riddled with bubbles and not bake to a smooth texture.
5
Step 5
Scrape the batter into the prepared cake pan and smooth the top. Place the cake pan in another larger pan and place it on the oven rack. Pour in warm water to come halfway up the side of the cake pan.
6
Step 6
Bake the cake until it is set, slightly firm, and no longer liquid in the center, 55 to 60 minutes.
7
Step 7
Remove the large pan from the oven, being careful not to tilt it, which would cause hot water to slosh out of it. Place it on the work surface and use oven mitts and a wide spatula to remove the cake pan from the hot water. Cool the cake in the pan on a rack.
