Originally, this recipe called for strong coffee, and where that sounding amazing, I was inspired by Mexican brownies - with their hint of heat - to mix things up and see what I could create.
Confectioners' sugarcinnamon, and cocoa for dusting
Instructions
Line a springform cake pan with parchment paper and grease. Carefully wrap the pan in a double layer of aluminium foil to seal the bottom and prepare for a water bath. Adust your oven rack to the lower middle slot and preheat the oven to 325 degrees. Set a kettle of water to boil, you will need it when you are ready to bake for the water bath.
In the bowl of your mixer, beat the eggs on high until they doubly in volume, about 5 minutes.
Melt the chocolate and butter in the top bowl of a double boiler over just simmering water until smooth. Gently stir once or twice to ensure even melting. Off heat, stir in the cinnamon schnapps until combined. Add the cayenne and the pinch of salt and gentle stir to combine.
Fold in the eggs in three batches, working to fold in completely each time.
Pour the batter into the prepared pan and nestle into a large roasting pan. Carefully pour enough of the boiling water to come halfway up the sides of the cake pan.
Bake for 22-25 minutes.Remove the cake carefully from the water bath and set on a wire rack. When cooled, wrap and place in fridge over night.
30 minutes before ready to serve, remove the sides of the cake pan and flip onto a serving tray, removing the paper. Just before slicing, dust with confectioners' sugar. Mix a tablespoon of cocoa powder with a teaspoon of cinnamon and dust the cake.