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  • Individual Coconut Rum Chocolate Cakes

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    Individual Coconut Rum Chocolate Cakes
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 ounce fine-quality bittersweet chocolate minced (don't use unsweetened)
    • 1/4 c. unsalted butter - (1/2 stick)
    • 1/2 c. sugar
    • 2 lrg Large eggs
    • 2 Tbsp. dark rum
    • 1/2 tsp vanilla
    • 1/2 tsp salt
    • 1/3 c. all-purpose flour
    • 1/2 c. sweetened flaked coconut toasted, cooled Vanilla ice cream or possibly whipped cream Toasted sweetened flaked coconut

    Directions

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

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