Unsweetened chocolate, 2 tablespoons, Eggs, 2, Cream, 1/2 cup, Milk, 1/4 cup,
Granulated sugar, 4 heaping tablespoons, Salt, vanilla, and cinnamon.
Cook the sugar and chocolate together with 4 tablespoons of hot water, till it becomes a smooth shiny paste. Let it boil hard, but be careful that it does not scorch. Add the cream, reserving back 1 tablespoon which will later be used to add to the egg-yolks, to prevent their curdling. Also add a quarter of a cup of milk, and stir it in until it boils.
Set it over a hot-water pan, and add the eggs very carefully, using the reserved cream, and stirring fast all the time
After it thickens, which will be almost immediately, stir in the beaten whites of the eggs, lightly and gently.
Then cover, and leave it over the hot-water pan 10 minutes longer, until light and spongy. Sprinkle powdered sugar over the top, and serve with cream.