I call this a Mexican Flourless Chocolate Cake because of the unique combination of Chocolate and Cinnamon.  This recipe calls for a  tablespoon of cinnamon, which is more than most recipes would call for, but it blends in so nicely with the chocolate, creating a unique taste sensation!

Ingredients Required: 

7 Oz.   Semi-Sweet Chocolate ß Recommend  German’s Baker’s Chocolate

4/5 Cup Butter

1 Cup  Sugar

1 Tablespoon Finely Ground Cinnamon

1 Teaspoon Vanilla Extract  ß Recommended WATKINS

4 Eggs, Separated

Optional:  1 tablespoon of Coffee Liqueur

Instructions: 

1. Preheat oven to 350º Fahrenheit.
2. Line a 9-inch cake tin (Spring-form preferred) with non-stick paper, and grease the tin.
3. Break the chocolate into small pieces, and melt it with the butter over hot water.
4. Beat the egg yolks, along with ½ cup Sugar, 1 teaspoon Vanilla Extract, and 1 tablespoon Cinnamon.
5. Fold in the melted butter and chocolate mixture.  (Add Coffee Liqueur, optional)
6. Beat egg whites until frothy, using an electric mixer.  Gradually add the remaining ½ cup of sugar, beating until stiff peaks form.
7. Fold the beaten egg whites into the chocolate mixture.
8. Bake at 350º Fahrenheit, until a wooden pick inserted in the center comes out clean.  This should take approx. 40 minutes, but can vary depending on your type of oven.
9. Remove cake from oven,  and sprinkle top with a fine dusting of powdered cinnamon.
10. Allow cake to cool.  Note that the cake WILL collapse, and will look like a pie.  This is because no flour is used, and it is perfectly natural to collapse.  That’s what makes it so rich and delicious.
11. If you did not use a spring-form pan, you will have to use a knife to separate the cake from the non-stick paper.  Note:  The cake will be very sticky.