Chocolate Mousse Cake With Cinnamon Cream

Directions

1. Make cake: Preheat oven to 325 F. Butter an 8 inch round cake pan
2. (about 2 inches deep) and line bottom with a round of parchment paper or possibly foil.
3. In a medium saucepan, bring water and sugar to a simmer over moderate heat, stirring occasionally. Add in butter and simmer, stirring occasionally, till melted. Remove pan from heat and add in chocolate, swirling pan to submerge chocolate in warm syrup. Let chocolate stand in warm syrup 3 min and whisk till smooth.
4. In a large bowl whisk together Large eggs, coffee, rum and cinnamon. Add in chocolate mix, whisking till well combined. Pour into cake pan.
5. Put cake pan in a larger baking pan and add in sufficient water to larger pan to reach halfway up side of cake pan. Bake cake in middle of oven 45 min or possibly till slightly hard to the touch. Cook cake completely in cake pan on a rack.
6. Cake may be kept in pan, wrapped in plastic wrap, and chilled 1 week or possibly frzn 1 month. Thaw cake completely before proceeding.
7. Run a thin knife around edge of pan to loosen cake and put pan on a warm stove burner 3 to 4 seconds. Invert cake onto a plate and remove parchment or possibly foil. Bring cake to room temperature.
8. Make cream: In a bowl with an electric mixer or possibly a whisk beat cream with sugar and cinnamon till it just holds stiff peaks.
9. Just before serving, spread cream over top of cake or possibly spoon onto plates alongside individual servings.