Fudgy Wudgy

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch springform pan.

2. 2

   Combine the chocolate and ground espresso in a metal bowl, and set the bowl over a pan of simmering water. Stir occasionally until melted and smooth. Remove from heat and set aside.

3. 3

   In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, mixing well after each one. Sift together the flour, baking soda, salt and cinnamon; stir into the butter mixture. Stir in the chocolate and espresso mixture. In a large clean glass or metal bowl, whip the egg whites until stiff peaks form. Fold in about 1/3 of the egg whites, blending well to lighten the mixture, then fold in the remaining egg whites gently. Spread the batter evenly in the prepared pan.

4. 4

   Bake for 60 to 70 minutes in the preheated oven, or until the top appears dry and cracked. A toothpick inserted into the center should come out clean. Cool cake in the pan over a wire rack. Dust with confectioners' sugar before serving, if desired.

* Per serving · 4 servings · Values may vary.