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Epicurious
Gourmet

Individual Coconut Rum Chocolate Cakes

4.3

(17)

Can be prepared in 45 minutes or less.

Recipe information

  • Yield

    Makes 6 small cakes

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
Accompaniments
vanilla ice cream or whipped cream
toasted sweetened flaked coconut

Preparation

  1. Step 1

    Preheat oven to 350°F. and butter and flour six 1/2-cup muffin tins.

    Step 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.

  2. Step 3

    Turn cakes out onto a rack and serve warm or at room temperature with accompaniments.

TagsCakeDessertCupcakeRumAlcoholBeveragesChocolateCoconutFruitSnackNut Free30 Minutes or LessBakingGourmet
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