Individual Coconut Rum Chocolate Cakes - cooking recipe

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

Preparation

Preheat oven to 350\u00b0F.
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.