Carnival Cruise: Melting Chocolate Cake

What is this?

Carnival’s Chocolate Melting Cake is made with chocolate, sugar, butter, and flour. It is a half-baked chocolate dish topped with vanilla ice cream.

Who made it?

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Made famous by Carnival Cruise Lines, this dish was invented by Jean-Georges Vongerichten in New York in the late 1980s, the cake has been served on Carnival Cruises’ ships for almost twenty years and today it’s on the main dining room daily menu of all of the line’s ships. The recipe that is included below comes directly from Carnival Cruise Lines. Thank God they shared it!!!

How is it made?

The science of this lab comes from the way that the oven cooks the batter in the ramekins. In the oven, heat enters the food and cooks from the outside to the inside. When placing this dish in the over, I placed them on the center rack because the heat reflects off of the walls of the oven. I had to continually check the level of “doneness” in the batter because I didn’t have a thermometer, but generally the internal temperature of the dessert would have to be below the temperature that causes the batter to cook.

Ingredients

¾ cup dark chocolate (at room temperature)

1 ½ sticks of butter

4 eggs (at room temperature)

¾ cup sugar

¼ cup flour

Directions

Preheat the oven to 400°.

Melt the chocolate and butter together in a saucepan over low heat. Mix the eggs and sugar together in a separate bowl and whisk for a few minutes. Add the flour. Add the egg mixture to the melted chocolate and mix until smooth.IMG_7624IMG_7633IMG_7639

Pour the batter into greased ramekins. Bake at 400° for approximately 14 minutes.

Serve with ice cream.

Would You Make it Again?

I would totally make this dessert again! It was always my favorite part of the cruise, and now that I can make it at home I see no reason to miss Carnival! We made the ice cream from scratch using brown sugar (because we were out of everything else) and we used the homemade caramel discussed in another recipe journal. It all came together flawlessly and I think that we had the perfect heat distribution in the oven so that the outside of the dish was cooked extremely well and only the inside was a bit raw. Delicious!

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