Individual Coconut Rum Chocolate Cakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Can be prepared in 45 minutes or less. Ingredients:
3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped |
1/2 stick (1/4 cup) 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 |
vanilla ice cream or whipped cream |
toasted sweetened flaked coconut |
Directions:
1. Preheat oven to 350°F. and butter and flour six 1/2-cup muffin tins.
2. 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.
3. Turn cakes out onto a rack and serve warm or at room temperature with accompaniments.
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