Mexican Cake

Preheat the oven to 350°F (moderate)

Grease a 20x10cm English cake mold with butter

Line the mold with parchment paper and grease the paper as well

Dust with flour and shake off excess. Reserve

In a small saucepan, melt the butter and chocolate over low heat, stirring constantly

Beat the egg whites in a bowl until stiff peaks form

Gradually add the sugar and beat for 5 minutes until light-colored

Add the flour and cinnamon powder to the mixture

Beat the egg yolks in a separate bowl until well-mixed

Slowly add the melted chocolate, beating gently

Finish by adding the coffee solution, mixing delicately

Place the batter in the prepared mold and bake for 50 minutes or until a toothpick inserted comes out clean

Remove from oven and let cool for 30 minutes

Run a knife around the mold to release the cake, then remove with the parchment paper

Place the cake on a wire rack to cool (you can prepare this cake 1 day in advance, wrap it in aluminum foil and store it in the refrigerator)

Prepare the glaze: combine all ingredients in a small saucepan and cook over medium heat for 5 minutes or until smooth

Serve by cutting slices from the cake and serving with the glaze.