2 c. semi-sweet chocolate chips
5 tbsp. strong hot coffee
2 tsp. ground cinnamon
1 c. (2 sticks) unsalted butter, softened
1 1/4 c. sugar
6 eggs, separated
1 c. all-purpose flour

GLAZE:

1/2 c. heavy cream
1/2 c. semi-sweet chocolate chips
Unsweetened whipped cream for garnish, (optional)

Preheat oven to 350 degrees. Grease and flour a 10 inch springform pan. Combine chocolate, coffee and cinnamon in a medium microwavable bowl. Microwave, uncovered at 100% power 2 minutes. Stir to smooth mixture. (OR: combine in top of double boiler over simmering water, stirring frequently, until melted and smooth).

Meanwhile, beat together butter and sugar in large bowl of electric mixer until light and fluffy. Beat in egg yolks, one at a time, beating well after each addition. Then beat in melted chocolate mixture. Mix in flour by hand, stirring just enough to combine. Beat egg whites in medium bowl until stiff peaks form. Stir about one-quarter of them into batter to lighten. Then gently fold in remainder until no white streaks remain. Pour batter into prepared pan.

Bake in preheated oven for about 45 minutes until top is crackly and soft-firm to the touch. Cool cake upright in pan on wire rack for one hour. Shortly before cake is cool, prepare glaze. Combine cream and chocolate in microwave- safe small bowl. Microwave, uncovered, at 100% power 2 minutes. Stir to smooth mixture. Cook until good glazing consistency, stirring occasionally.

As soon as cake is cool, carefully loosen side with thin knife or metal spatula. Release side; remove. Place cake on rack set over waxed paper. Pour glaze evenly over all. Smooth top and side with spatula. (OR: just fill in top "valley" with frosting and leave side plain). Let harden several hours. To serve, cut into 16 slim wedges and top with unsweetened whipped cream, if desired.