Individual Coconut Rum Chocolate Cakes

• fine-quality bittersweet chocolate, chopped↗6 ounces
• unsalted butter↗1⁄2 cup
• sugar↗1 cup
• large eggs↗4
• dark rum↗4 tablespoons
• vanilla↗1 teaspoon
• salt↗1 teaspoon
• flour↗2⁄3 cup
• sweetened flaked coconut, toasted and cooled↗1 cup

Step-by-step instructions

1. 1

   Preheat oven to 350°F.

2. 2

   Butter and flour 12-1/2 cup muffin tins.

3. 3

   In a double boiler (or bowl over pot of water), melt chocolate with butter, whisking til smooth.

4. 4

   Remove from heat and whisk in sugar.

5. 5

   Whisk in eggs, one at a time.

6. 6

   Add reamining ingredients, whisking until smooth after each addition.

7. 7

   Divide batter among prepared tins (with 1/3 cup scoops, then top off each), and bake until tester comes out clean 20-25 minutes.

8. 8

   Turn cakes out onto rack and serve warm or at room temperature.