Individual Coconut Rum Chocolate Cakes

Ingredients

• 3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
• 1/4 cup (1/2 stick) unsalted butter
• 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 and cooled
• Accompaniments: vanilla ice cream or whipped cream, toasted sweetened flaked coconut

Directions

Preheat oven to 350 degrees F. 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.