INGREDIENTS

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.

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Nutrition (calculated from recipe ingredients)
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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