Chocolate Cake with Chocolate Sauce and Coffee (Mexican Cake)

Preheat your oven to 180°C (medium)

Grease a 10cm x 24cm English muffin tin and line it with parchment paper. Reserve

Make the batter: In a small saucepan, melt the butter and chocolate over low heat, stirring constantly. Reserve

In a stand mixer, beat the egg yolks on high speed until light and fluffy

Add the sugar, flour, and cinnamon to the mixer and mix at low speed until just combined

Melt the chocolate in the microwave or in a double boiler and let cool slightly

Add the melted chocolate to the mixer and beat until well combined

Beat in the egg whites until stiff peaks form

Fold the egg whites into the batter with a rubber spatula until just combined

Pour the batter into the prepared tin and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean

Let cool for 30 minutes before removing from the pan and transferring to a wire rack to cool completely

Make the sauce: In a small saucepan, combine all the sauce ingredients and whisk over medium heat until smooth (about 5 minutes)

Let cool and serve with the cake at room temperature

Note: You can prepare this cake one day in advance, wrap it in aluminum foil, and store it in the refrigerator.