Individual Coconut Rum Chocolate Cakes
By á-170456
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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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