ezRecipe-Zee: Cooking Recipe: How to make Individual Coconut Rum Chocolate Cakes

Individual Coconut Rum Chocolate Cakes

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Date Added:	May 7, 2008
Calories:
Serves:	6
Prep. Time:	0:00
Category:	Cakes / Pies / Pastries, Desserts / Sweets, Copy Cat / Restaurant

Ingredients:

3     ounces        fine-quality bittersweet chocolate
                    = (do not use unsweetened)
1/4   cup           unsalted butter - (1/2 stick)
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
                    === ACCOMPANIMENTS ===
                    Vanilla ice cream or whipped cream
                    Toasted sweetened flaked coconut

Directions: one line for each direction. When saved the lines will be numbered.

Preheat oven to 350 degrees. 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.
This recipe yields 6 small cakes.

Nutrition Facts not Available

Rating: ()

Added On: May 7, 2008

* COOKING LIVE with Sara Moulton - (Show # CL-9772) - from the TV FOOD NETWORK