Individual Coconut Rum Chocolate Cakes

Name: Individual Coconut Rum Chocolate Cakes
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 12 muffin sized cakes
Ingredients: 6 ounces fine-quality bittersweet chocolate, chopped; 1/2 cup unsalted butter; 1 cup sugar; 4 large eggs; 4 tablespoons dark rum; 1 teaspoon vanilla; 1 teaspoon salt; 2/3 cup flour; 1 cup sweetened flaked coconut, toasted and cooled

(1)

Recipe by Lisa Pizza

Wow! I took these little gems to a party last night and literally had people fighting over them! They are great on their own, but BEG to be served with vanilla ice cream. (don't be afraid of the rum...you can hardly taste it)

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 1hr 10mins

YIELD: 12 muffin sized cakes

UNITS: US

INGREDIENTS

Nutrition

6

ounces fine-quality bittersweet chocolate, chopped
¹⁄₂

cup unsalted butter
1

cup sugar
4

large eggs
4

tablespoons dark rum
1

teaspoon vanilla
1

teaspoon salt
²⁄₃

cup flour
1

cup sweetened flaked coconut, toasted and cooled

DIRECTIONS

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

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