3 oz Fine-quality bittersweet
-chocolate; (not
-unsweetened),
; chopped
1/2 Stick unsalted butter; (1/4
-cup)
1/2 c Sugar
2 lg Eggs
2 tb Dark rum
1/2 ts Vanilla
1/2 ts Salt
1/3 c All-purpose flour
1/2 c Sweetened flaked coconut;
-toasted and cooled
ACCOMPANIMENTS
Vanilla ice cream or whipped
-cream
Toasted sweetened flaked
-coconut
Preheat oven to 350F. and butter and flour six 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.
Makes 6 small cakes.
Yields
1 servings
