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Coconut Rum Chocolate Cakes




Source of Recipe


Recipe courtesy Gourmet Magazine


List of Ingredients




3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1/4 cup (1/2 stick) 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


Recipe



Preheat oven to 350 degrees F. Butter and flour 6 (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.