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.
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Veronica Gonzalez
[email protected]Yum!
Aca
[email protected]These cakes are a bit time-consuming to make, but they're worth the effort. They're sure to impress your guests.
Emma Stott
[email protected]I made these cakes for a bake sale and they sold out in minutes! Everyone loved them.
Malik Sarmad
[email protected]These cakes are perfect for a special occasion. They're elegant and delicious.
Mani Mehar
[email protected]I followed the recipe exactly, but my cakes didn't turn out as moist as I expected. I think I might have overbaked them.
Nikoll Marleku
[email protected]These cakes were a bit too sweet for my taste, but they were still good.
BD ASHIK CHY
[email protected]I'm not a big fan of coconut, but I really enjoyed these cakes. The coconut flavor was subtle and didn't overpower the chocolate.
Rana Rano
[email protected]I made these cakes for my husband's birthday and he loved them! He said they were the best chocolate cakes he's ever had.
chantal bradshaw
[email protected]These cakes are so rich and decadent. I could only eat one, but it was worth it!
Sefuthi Malebo
[email protected]I love how easy these cakes were to make. I didn't have any coconut rum on hand, so I used regular rum instead. They still turned out great!
Nabeel Khan
[email protected]These individual coconut rum chocolate cakes were a hit at my dinner party! They were moist and flavorful, and the coconut rum glaze was the perfect finishing touch. I will definitely be making these again.