Individual Coconut Rum Chocolate Cakes
Indulge in the ultimate dessert experience with these Individual Coconut Rum Chocolate Cakes—decadent, molten chocolate masterpieces with a tropical twist! Made with rich dark chocolate, a splash of coconut rum, and sweetened shredded coconut, these personal-sized treats deliver a perfect balance of deep, bittersweet flavor and luxurious texture. The soft, slightly wobbly centers provide a dreamy molten effect, while the crisp, cocoa-dusted edges offer an irresistible contrast. Ready in under 30 minutes, these mini cakes are ideal for impressing guests at dinner parties or treating yourself to a little everyday luxury. Serve warm, straight from the ramekin or inverted on a plate, and don’t forget the garnish—whipped cream, extra coconut flakes, or a drizzle of chocolate sauce will take these gourmet delights to the next level. Crafted for four servings, this recipe brings together the best of chocolate decadence and coconut-infused elegance.
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Ingredients
- 150 grams dark chocolate (70% cocoa or higher)
- 100 grams unsalted butter
- 100 grams granulated sugar
- 2 units eggs
- 2 units egg yolks
- 30 grams all-purpose flour
- 2 tablespoons coconut rum
- 30 grams sweetened shredded coconut
- 10 grams unsalted butter (for greasing ramekins)
- 5 grams cocoa powder
Directions
Step 1
Preheat your oven to 200°C (400°F). Grease four individual ramekins with butter and dust them lightly with cocoa powder. Tap out any excess cocoa.
Step 2
Melt the dark chocolate and butter together using a double boiler or in 30-second intervals in the microwave, stirring after each interval, until smooth. Set aside to cool slightly.
Step 3
In a mixing bowl, combine the granulated sugar, whole eggs, and egg yolks. Whisk vigorously or use an electric mixer until the mixture becomes pale and slightly thickened, about 2-3 minutes.
Step 4
Gradually pour the melted chocolate mixture into the egg mixture, whisking continually to combine.
Step 5
Sift in the flour and gently fold it into the batter using a spatula, being careful not to overmix.
Step 6
Add the coconut rum and sweetened shredded coconut to the batter, folding gently to incorporate evenly.
Step 7
Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.
Step 8
Place the ramekins on a baking sheet and bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are slightly wobbly.
Step 9
Remove the ramekins from the oven and let them cool for 1-2 minutes. Run a thin knife around the edges to loosen the cakes if needed.
Step 10
Invert each cake onto a serving plate or serve directly in the ramekin. Garnish with additional shredded coconut, whipped cream, or a drizzle of chocolate sauce if desired. Serve warm.
Nutrition Facts
| Serving size | (588.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2677.8 |
| Total Fat 185.9g | 0% |
| Saturated Fat 106.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 983.9mg | 0% |
| Sodium 274.2mg | 0% |
| Total Carbohydrate 217.9g | 0% |
| Dietary Fiber 21.2g | 0% |
| Total Sugars 151.7g | |
| Protein 35.6g | 0% |
| Vitamin D 118.6IU | 0% |
| Calcium 249.6mg | 0% |
| Iron 22.9mg | 0% |
| Potassium 1422.1mg | 0% |
Source of Calories