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Spirited: Individual Coconut Rum Chocolate Cakes

Source of Recipe

posted by meryl at mimi's exchange


List of Ingredients

6 ounces fine-quality bittersweet chocolate, chopped (one reviewer used unsweetened chocolate)
1/2 cup unsalted butter
1 cup sugar
4 eggs
4 tablespoons dark rum
1 teaspoon vanilla
1 teaspoon salt
2/3 cup flour
1 cup sweetened flaked coconut, toasted and cooled




Recipe

1. Preheat oven to 350 degrees F.
2. Butter and flour 12-1/2 cup muffin tins.
3. In a double boiler (or bowl over pot of water), melt chocolate with butter, whisking til smooth.
4. Remove from heat and whisk in sugar.
5. Whisk in eggs, one at a time.
6. Add remaining ingredients, whisking until smooth after each addition.
7. Divide batter among prepared tins (with 1/3 cup scoops, then top off each), and bake until tester comes out clean 20-25 mins.
8. Turn cakes out onto rack and serve warm or at room temp.

Poster's serving suggestion: Serve with vanilla ice cream.

posted by Lisa Pizza - Recipezaar