Individual Coconut Rum Chocolate Cakes

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
6 small cakes
Level:
Easy

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.


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