Can be prepared in 45 minutes or less.

　　

Ingredients

Makes 6 small cakes

　　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

　　

Step 1

Preheat oven to 350°F. and butter and flour six 1/2-cup muffin tins.

　　

Step 2

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.

　　

Step 3

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