- 3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
- 1/2 stick (1/4 cup) unsalted butter
- 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, toasted and cooled
- Accompaniments
- vanilla ice cream or whipped cream
- toasted sweetened flaked coconut
- Preheat oven to 350°F. 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.