Cinnamon Chocolate Boca Negra


12 oz dark chocolate (Chef prefers Callebaut Dark Chocolate)
8 oz unsalted butter
1 cup (250 mL) brandy
1-1/2 cups (375 mL) white sugar
4 eggs, at room temperature
1 tsp (5 mL) cinnamon
3 tbsp (45 mL) flour

Preheat oven to 425°F. Place chocolate and butter in a double boiler and melt the chocolate. Stir frequently and remove from heat just before it is completely melted. While the chocolate is melting bring brandy and sugar to a boil in a saucepan. Flambà© the mixture by lighting with a barbeque lighter. Be careful as the brandy may create tall flames. If the flames get to high, place a lid over the pot. Once the sugar is dissolved pour the mixture over the chocolate. Stir until completely combined and the chocolate mixture is smooth. Add the eggs one at a time and stir until smooth. Sift in flour and cinnamon while folding in gently with a whisk. Pour into a 10″ springform, parchment lined pan. Bake eight to 12 minutes, or until it is just set in the centre. Serve with brandied cherries and whipped cream.