INDIVIDUAL COCONUT RUM CHOCOLATE CAKES
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #preparation #desserts #fruit #easy #cakes #nuts #dietary #coconut #number-of-servings #4-hours-or-less
You'll also love
Rasheed Wahab
[email protected]I'm not a huge fan of coconut, but these cakes were amazing! The rum flavor really balanced out the coconut and the chocolate cake was so moist.
Zte Tamal
[email protected]**5 stars!**
Munir Rind
[email protected]These cakes were easy to make and turned out great! I used a gluten-free flour blend and they were still delicious.
Muwonge Francis
[email protected]I made these cakes for a party and they were a huge hit! Everyone loved them.
rukhsana lateef
[email protected]These cakes were absolutely delicious! The coconut and rum flavors were perfect together, and the chocolate cake was moist and fluffy. I would definitely recommend this recipe to anyone looking for a tasty and easy-to-make dessert.