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1
Preheat oven to 400F.
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2
Place 8x8x2-inch heart-shaped cake ring on sheet of foil.
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3
Wrap foil up sides of ring.
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4
Brush foil and inside of ring with 1 tablespoon butter; dust with flour.
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5
Place on baking sheet.
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6
Sift flour, cocoa, and salt into medium bowl.
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7
Combine eggs and sugar in large metal bowl.
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8
Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
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9
Whisk until sugar dissolves, about 2 minutes.
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10
Remove from over water.
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11
Using electric mixer, beat mixture until thick and billowy and heavy ribbon falls when beaters are lifted, about 5 minutes.
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12
Sift half of dry ingredients over; fold in gently.
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13
Repeat with remaining dry ingredients.
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14
Transfer 1/4 cup batter to small bowl; fold in 3 tablespoons butter.
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15
Gently fold butter mixture into batter; do not overmix or batter will deflate.
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16
Transfer batter to ring.
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17
Bake cake until tester inserted into center comes out clean, about 20 minutes.
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18
Transfer cake with foil to rack; cool completely.
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19
(Can be made 1 day ahead.
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20
Cover and store at room temperature.)
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21
Bring whipping cream and cinnamon sticks just to simmer in heavy medium saucepan.
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22
Remove from heat; let steep 1 hour at room temperature.
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23
Cover and refrigerate cinnamon cream overnight.
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24
Blend jam and kirsch in small bowl.
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25
Cut around sides of cake; lift off ring.
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26
Using metal spatula, loosen cake from foil and transfer to rack.
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27
Using serrated knife, cut cake horizontally in half.
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28
Using tart pan bottom, transfer top cake layer to work surface; turn cut side up.
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29
Spread half of jam on cut side of both cake layers.
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30
Strain cinnamon cream into large bowl; beat until soft peaks form.
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31
Stir finely chopped chocolate in heavy small saucepan over low heat until smooth.
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32
Quickly fold warm chocolate into whipped cream (chocolate must be warm to blend smoothly).
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33
Immediately drop mousse by dollops over bottom cake layer; spread to within 3/4 inch of edge.
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34
Gently press second layer, jam side down, atop mousse.
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35
Smooth sides of cake with offset spatula.
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36
Chill assembled cake on rack while preparing glaze.
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37
Bring cream, 1/4 cup water, corn syrup, and tea to boil in small saucepan, stirring constantly.
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38
Remove from heat; steep 5 minutes.
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39
Strain into another small saucepan; return to boil.
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40
Remove from heat.
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41
Add coarsely chopped chocolate; whisk until smooth.
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42
Cool glaze until thickened, but still pourable, about 30 minutes.
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43
Place rack with cake over baking sheet.
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44
Slowly pour glaze over cake to cover, using spatula if necessary to spread evenly.
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45
Chill until glaze is firm, at least 2 hours and up to 1 day.
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46
Place cake on platter and serve.
