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
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.
Step 3
Turn cakes out onto a rack and serve warm or at room temperature with accompaniments.
