1tablespoondried instant espresso or coffee crystals
Pinchsalt
2tablespoonsancho chili powder
½teaspooncinnamon
Cinnamon Whipped Cream
1cupheavy whipping cream
½teaspooncinnamon
2teaspoonssugar
Instructions
Preheat the oven to 350 degrees. Butter the bottom of a 9-inch springform pan. Cut a piece of parchment or waxed paper in a circle to fit the bottom of the pan, put it in the pan and butter that.
Melt butter and chocolate chips together in a microwave (about 2 minutes) or on top of a double boiler. Mix together the sugar, cocoa powder, instant espresso or coffee, salt, ancho chili powder and cinnamon. Add to the chocolate mixture, add the eggs and vanilla and mix well. Pour the batter into the prepared pan.
Bake for 45 minutes. Let cool in the pan for about 10 minutes or so, then finish cooling on a rack (or not, I often just let it cool in the pan).
To make the whipped cream, whip together the cream, sugar, and cinnamon until thick and stiff but not dry.