Individual coconut rum chocolate cakes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Fine-quality bittersweet chocolate; (not unsweetened), |
| ; chopped | ||
| ½ | Stick unsalted butter; (1/4 cup) | |
| ½ | cup | Sugar |
| 2 | larges | Eggs |
| 2 | tablespoons | Dark rum |
| ½ | teaspoon | Vanilla |
| ½ | teaspoon | Salt |
| ⅓ | cup | All-purpose flour |
| ½ | cup | Sweetened flaked coconut; toasted and cooled |
| Vanilla ice cream or whipped cream | ||
| Toasted sweetened flaked coconut | ||
Directions
ACCOMPANIMENTS
Preheat oven to 350F. and butter and flour six ½-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.
Makes 6 small cakes.
Gourmet October 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.