Mocha Rum Saucecakes, desserts 3/4 cup unsalted butter 1 1/3 cup sugar 1 1/3 cup whipping cream 1/2 cup cocoa 3 tablespoon dark rum, divided 1/4 teaspoon salt 1 tablespoon + 1 t instant coffee 1 teaspoon vanilla extract Melt butter in a heavy saucepan over medium heat. Stir in sugar, whipping cream, cocoa, 2 tablespoons rum and salt. Bring to a boil; reduce heat, and cook 5 minutes, stirring occasionally. Remove from heat, and stir in coffee granules, vanilla and remaining 1 tablespoon rum. Cover and refrigerate. Let stand at room temperature 30 minutes before serving. |
