Chocolate Cream Cake

Heat oven to 350°F.

Butter and flour a 10” x 2" fluted tart pan without removable bottom. Line bottom with parchment paper; butter and flour paper.

Beat crème fraîche in small mixer bowl until soft peaks form. Beat in liqueur, rum, and cinnamon; beat until stiff; reserve at room temperature. Beat semi sweet and bittersweet chocolates in medium bowl with electric beater until very light, about 5 minutes.

Whisk eggs and brown sugar in large bowl over hot water until sugar dissolves; remove bowl from water. Beat with electric mixer until mixture falls and ribbon from beater, about 5 minutes. Quickly but gently fold chocolate mixture, then crème fraîche into egg mixture until no light streaks remain. Pour into prepared pan.

Place tart pan in larger baking pan; carefully pour 1 inch of boiling water into larger pan. Bake in center of oven until knife inserted in center of cake is withdrawn clean, about 1 hour. Remove tart pan from water bath; cool cake on wire rack. Refrigerate cake in pan, covered, overnight for better flavor; bring to room temperature before unmolding. Unmold cake; remove parchment paper; dust top of cake with confectioners' sugar. Sprinkle lightly with cocoa powder; garnish with chocolate curls.