Ever been on a Carnival cruise? If you have, you are most likely familiar with their warm chocolate melting cake that is to die for! Jeff and I had the pleasure of going on a cruise with my family a couple of years ago and I know this may sounds lame, but one of the best parts was the ship’s chocolate melting cake. And yes, I ordered it every night for dessert and I don’t regret that one bit. Why try something new when you can be sure of something being sensational?
You can imagine the excitement when I stumbled upon the recipe for Carnival cruise chocolate melting cake. Seriously? Why had I not thought of finding this earlier? I printed it off, bought some ramekins, and tried it out.
Although it is not quite the same as the ones I ate on the ship, the chocolate melting cake was still pretty good and my taste buds weren’t complaining. I’m not sure where the difference lies…perhaps that they have professional chefs cooking it, or maybe it is because they’re cooked in a professional oven, or it could be the kind of chocolate they use.
Either way, I will be content using this recipe until I have the pleasure of going on another Carnival cruise!
- 8 oz. semisweet chocolate
- 1 cup (2 sticks) butter
- 7 eggs, divided use
- 6 Tablespoons sugar
- 1/2 cup flour
1. Preheat oven to 375 degrees
2. Spray ramekins with nonstick spray
3. Melt the chocolate and butter and cool for 10 minutes
4. In a separate bowl, mix four eggs with sugar. Whisk.
5. Add flour to eggs and sugar combination. Whisk.
6. Add remaining three eggs and egg mixture to chocolate mixture (after it has cooled for 10 minutes).
7. Pour entire mixture into individual ramekins.
8. Bake until just done, about 12-18 minutes (interior will be melting).
This is the tricky part. The first time I cooked it too long and the last time I made them, I pulled them out when they looked raw. I thought it was at its best when it was all gooey the last time. You’ll probably have to play around with it to get the chocolate melting cakes just how you want them.
9. Serve with vanilla ice cream.
I actually opted for chocolate chip ice cream because I don’t like plain vanilla and didn’t want to waste the rest of the container after the warm chocolate melting cake was gone!