| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
October 199 |
1 |
servings |
INGREDIENTS
| 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 |
|
|
Vanilla ice cream or whipped cream |
|
|
Toasted sweetened flaked coconut |
INSTRUCTIONS
ACCOMPANIMENTS
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.
Gourmet October 1994
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