with Cinnamon Cream
12 ounces bittersweet or semisweet chocolate
1 cup unsalted butter, plus more for the pan
1 cup sugar
1/2 tsp. pureed chipotle in adobo sauce
5 eggs, room temperature
1 Tbs. flour
Preheat oven to 350°. Butter bottom and sides of a 9-inch springform pan; wrap bottom tightly with aluminum foil and set aside.
In stainless steel mixing bowl set over pot of simmering water, melt chocolate and butter together. Remove from heat; whisk in sugar and chipotle until well combined.
In small mixing bowl whisk together eggs; stir into chocolate mixture. Sprinkle flour over top and carefully fold into batter. Scrape into prepared springform pan and place inside large baking dish or roasting pan. Pour hot water into baking dish until water comes halfway up sides of springform pan. Bake until barely set and crust has formed on top, about 35-45 minutes.
Remove from oven and water bath. Cool completely before serving.