Chocolate Mousse Cake With Cinnamon Cream

The very happiest persons I have ever met with have been departing believers. The only people for whom I have felt any envy have been dying members of this very church, whose hands I have grasped in their passing away. Almost without exception I have seen in them holy delight and triumph. And in the exceptions to this exceeding joy I have seen deep peace, exhibited in a calm and deliberate readiness to enter into the presence of their God.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Choco4	10	Servings

INGREDIENTS

		CAKE
1/3	c	Water
1/3	c	Sugar
1		Stick unsalted butter, cut
		into pieces
12	oz	Semisweet or bittersweet
		chocolate coarsely
		chopped
6		Eggs
1/3	c	Strong brewed coffee
2	T	Dark rum, if desired
1/2	t	Cinnamon
		CREAM
1	c	Heavy cream, well-chilled
2	T	Sugar
1	t	Cinnamon

INSTRUCTIONS

Make cake: 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.  Cake may be kept in pan, wrapped in plastic wrap, and chilled 1
week  or frozen 1 month. Thaw cake completely before proceeding.  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.  Make cream: 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.  Per serving: 166 Calories; 12g Fat (65% calories from fat);
4g  Protein; 10g Carbohydrate; 142mg Cholesterol; 42mg Sodium  Posted
to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

A Message from our Provider:

“Don’t confuse God’s patience with his final response”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 311 Calories From Fat: 213 Total Fat: 24.5g Cholesterol: 168.6mg Sodium: 125.4mg Potassium: 130.4mg Carbohydrates: 18.6g Fiber: 1.7g Sugar: 9.4g Protein: 5.7g