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Ingredientes
- 3 ounce fine-quality bittersweet chocolate minced (don't use unsweetened)
- 1/4 c. unsalted butter - (1/2 stick)
- 1/2 c. sugar
- 2 lrg Large eggs
- 2 Tbsp. dark rum
- 1/2 tsp vanilla
- 1/2 tsp salt
- 1/3 c. all-purpose flour
- 1/2 c. sweetened flaked coconut toasted, cooled Vanilla ice cream or possibly whipped cream Toasted sweetened flaked coconut
Direcciones
- Preheat oven to 350 degrees. Butter and flour 6 (1/2-c.) muffin tins.
- In a metal bowl set over a pan of simmering water, heat chocolate with butter, whisking till smooth. Remove bowl from heat and whisk in sugar. Whisk in Large eggs, 1 at a time, and add in remaining ingredients, whisking till combined well.
- Divide batter among prepared tins and bake in middle of oven till a tester comes out clean, 20 to 25 min.
- Turn cakes out onto a rack and serve hot or possibly at room temperature with accompaniments.
- This recipe yields 6 small cakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 6 servings | |
| Calories 205 | |
| Calories from Fat 92 | 45% |
| Total Fat 10.53g | 13% |
| Saturated Fat 6.41g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 219mg | 9% |
| Potassium 45mg | 1% |
| Total Carbs 22.67g | 6% |
| Dietary Fiber 0.5g | 2% |
| Sugars 17.06g | 11% |
| Protein 2.98g | 5% |
