Individual Coconut Rum Chocolate Cakes

Individual Coconut Rum Chocolate Cakes
Individual Coconut Rum Chocolate Cakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3

    ounces fine-quality bittersweet chocolate chopped (do not use unsweetened)

  • 1/4

    cup unsalted butter - (1/2 stick)

  • 1/2

    cup sugar

  • 2

    large eggs

  • 2

    tablespoons dark rum

  • 1/2

    teaspoon vanilla

  • 1/2

    teaspoon salt

  • 1/3

    cup all-purpose flour

  • 1/2

    cup sweetened flaked coconut toasted, cooled

  • ACCOMPANIMENTS:

  • Vanilla ice cream or whipped cream

  • Toasted sweetened flaked coconut

Directions

Preheat oven to 350 degrees. Butter and flour 6 (1/2-cup) muffin tins. In a metal bowl set over a pan of simmering water, melt chocolate with butter, whisking until smooth. Remove bowl from heat and whisk in sugar. Whisk in eggs, 1 at a time, and add remaining ingredients, whisking until combined well. Divide batter among prepared tins and bake in middle of oven until a tester comes out clean, 20 to 25 minutes. Turn cakes out onto a rack and serve warm or at room temperature with accompaniments. This recipe yields 6 small cakes.

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