The coffee in this recipe may be replaced with a sweet fruit liqueur or with orange juice.
1/3 cup water
1/3 cup sugar
1 stick (1/2 cup) unsalted margarine, cut into pieces
12 ounces semisweet or bittersweet chocolate (not unsweetened), chopped coarse
6 large eggs
1/3 cup strong brewed coffee
2 tablespoons dark rum if desired
½ teaspoon cinnamon
1 cup pareve whipping cream
2 tablespoons sugar
1 teaspoon cinnamon
Preheat oven to 325° F. Grease 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 margarine 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 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, and 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. Cool cake completely in cake pan on 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.
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 pieces.