For chocolate ganache, melt chocolate and cream in a heatproof bowl placed over a saucepan of simmering water (5-7 minutes). Once chocolate melts, stir until glossy, then remove from heat and stir through rum. Cool at room temperature until ganache is thick but still pliable (if it sets too quickly, briefl y dip bowl in hot water to soften, then stir until smooth).
Meanwhile, for chocolate cakes, preheat oven to 190°C. Melt chocolate and rum in a heatproof bowl placed over a saucepan of simmering water, then stir until smooth and glossy. Cool to room temperature, then stir through egg yolks, butter and flour.
Meanwhile, whisk egg whites with electric beaters until soft peaks form, then, with motor running, gradually add sugar and whisk until smooth and glossy. Fold a third of the egg white mixture through the chocolate mixture. Spoon into 6 buttered and baking paper-lined 9cm-diameter cake tins and bake until risen (15-20 minutes). Cool completely on a wire rack, then turn out of tins. Coat cakes evenly with chocolate ganache and scatter with grated coconut.
These can be made in advance and will keep for up to a week stored in an airtight container in the fridge, as will the ganache. Bring both to room temperature before coating. Chocolate is best eaten at room temperature.
Article from the December, 2011 issue of Taste magazine.