This dense, chocolaty and utterly delicious cake recipe is adapted from Eating Well magazine. This is a gluten-free cake with no flour in the batter and a secret ingredient of chipotle chili powder. I say secret ingredient because you might not detect the chili powder, but it intensifies the chocolate and the cinnamon flavors. I always recommend using good quality chocolate with at least 70% cacao. Guittard bittersweet baking wafers, which I enthusiastically recommend, are readily available in most markets. After baking, the cake needs refrigeration for a few hours or overnight. Serve it at room temperature with a sprinkling of confectioners’ sugar and whipped cream, if desired. What a nice treat for Valentine’s Day!