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Individual Coconut Rum Chocolate Cakes

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Ingredients

  • ACCOMPANIMENTS:
  • 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
  • Vanilla ice cream or whipped cream
  • Toasted sweetened flaked coconut

Details

Servings 6

Preparation

Step 1

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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