Ingredients

Batter:
1/3 cup water
1/3 cup sugar
8 tablespoons (1 stick or 1/2 cup) unsalted butter, cut into 12 pieces
12 ounces semisweet or bittersweet chocolate, cut into 1/4-inch pieces
6 large eggs
1/3 cup orange juice or strong brewed coffee
2 tablespoons dark rum, optional
1/2 teaspoon ground cinnamon

Cinnamon cream:
1 cup heavy whipping cream
2 tablespoons sugar
1 teaspoon ground cinnamon

Directions

Butter an 8-inch round cake pan, and line bottom with parchment or foil.

Place a rack in the middle of the oven and preheat to 325 degrees.

Bring water, butter and sugar to a simmer in a medium saucepan over medium heat, stirring occasionally until the butter is melted. Off the heat, add the chocolate and swirl the pan so the chocolate is submerged in the hot liquid. Let stand for 3 minutes.

Meanwhile, in a large mixing bowl, whisk the eggs with the orange juice, rum (if using) and cinnamon.

Whisk the chocolate mixture until smooth, then whisk into egg mixture.

Scrape the batter into the prepared pan and place the pan in a larger 9- by 13-inch pan. Pour warm water to come to a depth of 1 inch into the larger pan. Bake about 45 minutes, until the cake is risen and slightly firm. Remove the pans from the oven, then carefully lift the cake pan onto a rack to cool.

To make cinnamon cream, whisk or whip cream, sugar and cinnamon together and pipe onto cake.