Ingredients

• 8 eggs, straight from the refrigerator

• 1 pound bittersweet chocolate (at least 64% cocoa), coarsely chopped

• 8 ounces (2 sticks) good-quality unsalted butter

• ¼ cup strong brewed coffee

• 1 ½ teaspoons ground cinnamon

• powdered sugar, for garnish

• cocoa powder, for garnish

• ground cinnamon, for garnish

Instructions

Prepare the Pan

Generously spray a nine-inch springform pan with pan spray, then line the bottom with parchment paper.

Melt the Chocolate and Butter

Place the chocolate and butter in a large microwave-safe bowl and place it in the Wolf Speed Oven. Select the Melt/Soften feature and choose option two (Melt Chocolate). When the program is finished, stir until the chocolate and butter are fully incorporated and smooth. Add the coffee and cinnamon, and stir well to combine.

Preheat the Oven

Preheat the Wolf Convection Steam Oven in Convection Steam Mode at two hundred fifty degrees. Place the wire rack in position two.

Whip the Eggs

Place the eggs in the bowl of a stand mixer. Using the whisk attachment, beat for about five minutes on medium-high speed, or until the eggs have doubled in volume.

Fold the Batter

Add one-third of the egg mixture to the chocolate mixture and fold with a spatula until only a few streaks remain. Repeat two more times with the remaining eggs. Pour the batter into the prepared pan and smooth the top with a spatula.

Bake and Chill

Place the pan in the Convection Steam Oven and set a duration of 16 minutes. At the end of the bake time, check the internal temperature with a digital instant-read thermometer to ensure the cake has reached one hundred forty degrees. Remove the cake to a rack and cool to room temperature, then refrigerate overnight.

Serve and Garnish

At least 60 minutes before serving, remove the cake from the refrigerator. Remove the outer ring of the pan, invert the cake onto a plate, then flip it onto a serving tray. Dust the top with cocoa powder first, then cinnamon, and finish with powdered sugar.

Slice

Slice with a sharp knife dipped in very hot water for clean cuts. Garnish with whipped cream, if desired.