LibreRecipes

Individual Coconut Rum Chocolate Cakes

Rating

Calories

294.0

Protein

4.0

Sodium

241.0

Fat

16.0

Can be prepared in 45 minutes or less.

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

Accompaniments

vanilla ice cream or whipped cream

toasted sweetened flaked coconut

Preheat oven to 350°F. and butter and flour six 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.