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

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Converted by MM_Buster v2.0l.

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