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1
Preheat the oven to 375 degrees F.
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2
Prepare a 9-inch spring form pan: Cut a circle of parchment the size of the removable bottom of the pan.
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3
Fit the parchment circle into the bottom of the pan.
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4
Tear off an 18-inch length of aluminum foil.
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5
Center the pan over the sheet of foil and crumple and crimp the foil all around the sides of the pan.
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6
(The foil will prevent water from seeping into the pan during baking.)
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7
Set the pan aside.
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8
In a medium saucepan, bring the espresso, brown sugar and the cinnamon sticks to a simmer over very low heat.
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9
Simmer until the syrup is very fragrant, about 20 minutes.
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10
Stir in the butter until melted, and then stir in the cayenne pepper.
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11
Set aside.
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12
Pulse the chocolate in the food processor until coarsely chopped.
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13
Transfer to a deep bowl.
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14
Pour in the warm coffee syrup and whisk until the chocolate is completely melted.
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15
Whisk in the beaten eggs until completely blended.
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16
Scrape the batter into the prepared pan.
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17
Set the pan in a large, deep, oven-proof skillet or a roasting pan and set on the oven rack.
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18
Pour in enough water to come halfway up the sides of the pan.
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19
Bake until center is set and barely wiggles when you shake the pan gently, 50 to 60 minutes.
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20
Cool the cake to room temperature.
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21
Remove the foil and chill the cake in the pan at least 8 hours.
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22
Run a wet knife around the sides of the pan then pop the spring to release.
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23
Place a platter on top of the cake and flip over.
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24
Remove the bottom of the pan, and peel off the parchment.
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25
Serve with cinnamon ice cream and raspberries.
