This cake has just a hint of cayenne pepper. If you've never tried chocolate with hot pepper, you're missing out!

Mexican Chocolate Cake
Serves 10-12

Prep time: 20 minutes
Bake time: 40-45 minutes
Make ahead: Yes- cake can be made, and assembled, 1 day ahead.  Store at room temperature, covered with a cake dome

For cake
12 ounces bittersweet chocolate, chopped
¾ cup (1½ sticks) unsalted butter, cut into pieces
1¾ teaspoons cinnamon
½ teaspoon cayenne pepper
6 large eggs, separated
12 tablespoons sugar, divided
2 teaspoons Nielsen Massey vanilla extract 
For glaze
½ cup heavy cream
½ cup dark corn syrup
9 ounces Sharffen Berger bittersweet chocolate, finely chopped

Preheat oven to 350°F. Butter 9-inch  springform pan.  Line bottom of pan with parchment paper; butter paper. Wrap outside of pan with foil. Place chocolate and butter in a microwave safe bowl; heat on 50% power for 2 minutes. Stir until chocolate is melted and smooth. Stir in cinnamon and cayenne pepper. Cool to lukewarm, stirring often.

In the bowl of an electric mixer, beat egg yolks with half the sugar until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, and then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Gently fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.  Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 40-45 minutes. Cool cake in pan on rack (cake will fall and may appear uneven).
Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.
Make glaze: Place cream and corn syrup in a microwave safe container; heat on 50% power until mixture is very hot but not boiling, about 1½ minutes. Pour over chopped chocolate; whisk until melted and smooth.
Assembly: Place cake on rack set over baking sheet. Spread ½ cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. Garnish with a dollop of sweetened whipped cream mixed with a pinch of cinnamon and chocolate shavings or curls. Serve at room temperature.