2) In a heavy 10-inch skillet, cook the 1/2 cup sugar over medium-high
heat until sugar begins to melt, shaking skillet occasionally to melt
evenly. Do not stir.
3) When sugar starts to melt, reduce heat to low; cook about 5 minutes
more or until all sugar is melted and golden brown, stirring with a
wooden spoon.
4) Immediately pour into a 9x2-inch round cake pan; tilt to coat bottom.
Let stand for 10 minutes.
5) In a heavy large saucepan, heat and stir chocolate over low heat
until melted. Gradually whisk in milk; heat and stir over medium heat
until smooth. Remove saucepan from heat; set aside.
6) Meanwhile, in a large bowl, lightly beat eggs. Whisk the warm
chocolate mixture, the 3/4 cup sugar, and the cinnamon into eggs.
7) Place cake pan in a large shallow roasting pan on oven rack. Pour
chocolate mixture into cake pan.
8) Pour boiling water into roasting pan around cake pan to a depth of 1
inch.
9) Bake for 45 to 50 minutes or until a knife inserted near the center
comes out clean.
Remove cake pan from water. Cool slightly on a wire rack. Cover and
chill for 6 to 24 hours.
10) To unmold, loosen edge with knife, slipping point down side of pan
to let in air.
Invert a serving plate over pan; turn pan and plate over together.
Remove pan. If desired, garnish with edible gold leaf.
