Chocolate melting cake soon became a favorite of mine on a recent Carnival cruise. I hope you enjoy this version of the Carnival Cruise Chocolate Melting Cake.
Cruises are known for great food onboard. If you were lucky enough to have sailed on a Carnival ship, there is a good chance that you have already enjoyed this cake. It is a favorite of many passengers and is known as a Chocolate Melting Cake on Carnival Cruise Lines, but you may know it as a Chocolate Lava Cake instead. Whatever you call it, it is incredibly rich and decadent. Although making this recipe requires excellent timing and the ability to follow directions, an average home cook can definitely pull it off without any significant hiccups. And then the payoff is worth it! Serve this Carnival Chocolate Melting Cake to your family or guests, and you are sure to impress them!
Stick to the Recipe
Baking is not the same as cooking. While you can substitute ingredients in most dishes without messing up a recipe too badly when you are cooking, you can’t do that when baking. Baking is all about chemistry, and deviating from the ingredients or the process can be disastrous. This especially true when it comes to this recipe that requires the specific characteristics of different components to get the results you are after.
That means you need to use real, preferably unsalted butter, not low-fat margarine or cooking spray. Don’t dream of substituting milk or even dark chocolate for the baking chocolate that this melting pot recipe demands. And while it is possible to cook these cakes in a muffin tin or a mini pie tin, don’t do it. Metal containers tend to overcook this kind of cake. If you are going to go through all the effort, you might as well get the gooey results you are after!
Serve in the Ramekin or a Plate
There is absolutely nothing wrong with serving the cake in the ramekin, and if you have any doubt in your ability to remove the cake successfully from the ramekin, don’t do it. However, if you want up the presentation, you can remove the cake from the mold to allow the chocolate center to flow freely. If you plan to take the risk, make sure you thoroughly butter the inside of the ramekin and add a heavy sprinkling of cocoa powder to help the cake slip out better.
Once the top and sides of the cake are set, let the cake sit for a minute. Then run an offset spatula along the inside of the ramekin. If the sides are sticking, cut your losses serve the cake in the ramekin. Otherwise, invert the serving plate on top of the ramekin and flip both the ramekin and plate over. Gently remove the ramekin.
Making and Serving Carnival Chocolate Melting Cake
- The eggs in this recipe may not thoroughly cook. Many people prefer not to eat undercooked eggs. If you are worried about it, use pasteurized eggs, or skip this recipe altogether.
- There are lots of ways to garnish a Chocolate Melting Cake. A simple dusting of powdered sugar is enough on its own, or add a few raspberries or sliced strawberries. Some people like to have their Chocolate Lava Cake with a scoop of vanilla ice cream on the side.
A lot of people serve this dish with a scoop of vanilla ice cream. While it does add something nice to the dish, I have served this many times without that scoop of vanilla ice cream.
Please note, this is not the same recipe the Carnival Cruise line shares. I am always a bit dubious when an official source shares a recipe, you get a very similar recipe, but not always the same. This is my personal interpretation of their recipe.
Here’s a list of what you need:
- Baking chocolate (ideally 60% cacao)
- Vanilla extract
- All-purpose flour
- Powdered Sugar
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How to Make Chocolate Melting Cake
- In a small bowl, microwave chocolate and butter for 30 seconds and stir.
- Repeat until chocolate and butter are melted and combined.
- Whisk together eggs, egg yolks, and sugar until they are lighter in color and foamy.
- Add melted chocolate to the egg mixture.
- Stir in vanilla extract, salt, and flour.
- Coat inside of ramekins with butter.
- Pour batter into the ramekins.
- Cover ramekins with plastic and refrigerate for at least 30 minutes or up to 4 hours.
- Bake at 350 degrees for 12 to 15 minutes.
- Dust tops with powdered sugar.
Tips for Making Chocolate Melting Cake
Here are some important notes and tips for making chocolate melting cake:
- Use only the ingredients as listed.
- Do not use margarine because it won’t turn out as well. Use real butter.
- You need to buy good quality chocolate. I find this chocolate in the baking section of the grocery store.
- Don’t use milk chocolate. you will end up with enough sweetness to throw everyone into a sugar comma.
- Have all ingredients at room temperature before you start. It makes mixing everything up together go better.
- If you are concerned about the eggs, please consider using eggs that pasteurized.
- You really do need to let the batter rest in the refrigerator before baking. The texture will be better.
- Use ramekins for this dessert. This way you can make individual portions. These dishes are inexpensive, and you can also do things like bake eggs in them as well.
Love chocolate desserts? Try these recipes:
- Chocolate Crinkle Cookies
- Chocolate Fondue Recipe
- Chocolate Pecan Pie
- Chocolate Pudding Cake Recipe
- Chocolate Syrup
- Chocolate Turnovers
- Coca Cola Chocolate Cake
- Easy Chocolate Pie Recipe
- How to Make Frozen Hot Chocolate
- Mrs. Fields Cookie Recipe
Chocolate Melting Cake
- 2 teaspoons butter for ramekins
- 6 ounces butter
- 6 ounces baking chocolate (ideally 60% cacao)
- 2 whole eggs
- 2 egg yolks
- 3/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
- 2 tablespoons powdered sugar
Spread butter in ramekins to grease the dishes.
In a small bowl melt together chocolate and butter in the microwave. Melt for 30 seconds and stir, and repeat until chocolate and butter are melted.
Whisk together eggs, egg yolks, and sugar until they are lighter in color and foamy.
Add melted chocolate to the egg mixture.
Stir in vanilla extract, salt, and flour.
Pour batter into the ramekins.
Cover dishes with plastic and refrigerate for 30 minutes. You can refrigerate these for up to 4 hours.
Bake at 350 degrees for approximately 12 to 15 minutes. The tops will be firm, but the insides will be melting.
Dust with powdered sugar and serve with a scoop of ice cream if desired.