-
1
Preheat the oven to 325 degrees.
-
2
Butter a 9inch round cake pan and line the bottom and sides with almonds.
-
3
With an electric mixer at low speed, beat cream cheese until soft and smooth.
-
4
With machine running, add sugar, cinnamon, lemon zest, and juice, beating well between additions.
-
5
Add eggs, one at a time, beating well after each addition.
-
6
Beat in vanilla.
-
7
To ensure even mixing, be sure to scrape down the bowl between additions.
-
8
Fold in the chopped chocolate evenly.
-
9
Pour batter into lined cake pan.
-
10
Tap it 3 or 4 times on the counter to eliminate air pockets.
-
11
Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the cake pan.
-
12
Bake about 45 minutes, until center feels firm when pressed.
-
13
Set aside to cool on a rack, then refrigerate 2 to 3 hours.
-
14
To unmold, place pan over a low burner about 2 minutes.
-
15
Invert onto a platter, then invert again (the nuts should be on the bottom).
-
16
The cake can be kept in the refrigerator up to 2 days.
-
17
At least two or up to eight hours before serving, top with the melted chocolate: Dip your fingers or a fork into the melted chocolate and drizzle over the center in a freeform pattern.
-
18
Refrigerate until serving time.
