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Nonstick vegetable oil spray
1/2 c Unsalted butter, cut into
-small pieces
5 oz Semisweet chocolate, chopped
3 lg Eggs, separated
1/3 c Sugar
1/4 c Plus 2 T all purpose flour
1 ts Ground cinnamon
Chocolate Sauce (separate
-recipe)
Position rack in center of oven and preheat to 350’F. Spray 8 1/2 x 4
1/2 x 2 1/2-inch loaf pan with vegetable oil spray. Line pan with 2
layers of waxed paper so that paper extends 3 inches over both long
sides of pan. Spray paper with vegetable oil spray. Dust with flour;
shake out excess. Melt butter and chocolate in heavy small saucepan
over low heat, stirring until smooth.
Using electric mixer, beat yolks in large bowl to blend. Gradually add
sugar; beat until thick and pale, about 5 minutes. Gradually beat in
melted chocolate mixture. Sift flour and cinnamon together into small
bowl. Gradually stir into chocolate mixture. Beat egg whites in
medium bowl until stiff but not dry. Fold egg whites into chocolate
mixture in 2 additions.
Spoon batter into pan. Bake until tester inserted into cake comes out
clean, about 55 minutes. Transfer pan to rack; cool 30 minutes. Using
sharp knife, cut around edge of cake. Using waxed paper as aid,
transfer cake to rack; cool. (Can be made 1 day ahead. Wrap in foil;
store at room temperature.)
Serve cake with warm sauce.
Yields
6 servings
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