Chocolate Melting Cake

For years, I was told glowing accounts of the Chocolate Melting Cake served on Carnival Cruise ships. Members of the Ditch family raved about the rich, luscious dessert, some of them ordering more than one at a time.

They were right. This dish is amazing.

On the voyage, I participated in The Chef’s Table. This special dinner was limited to about 14 people and featured 6 courses of dishes not on the regular dining menus. The evening I attended, we were treated to a cooking demonstration of the Chocolate Melting Cake by the ship’s pastry chef (whose name I don’t remember, darn it.)

On the Magic, the kitchen crew makes 10,000 to 11,000 servings at a time!

This dessert is rich and delicious, plus easy to make. The key is to only bake it until the top has just set but the middle is still liquid.

Warm Chocolate Melting Cake

Courtesy of Carnival Cruise Lines

Serves 4

6 ounces dark chocolate, chopped into small pieces

6 ounces (3/4 cup) butter

4 eggs at room temperature

6 ounces (3/4 cup) sugar

2 ounces (1/4 cup) flour

Preheat the oven to 390 degrees F. (You can set it for 375 degrees F and allow for a slightly longer baking time.) Grease 4 ramekins with butter and set aside.

In a medium bowl, melt the chocolate and butter in the microwave (heat 30 seconds, stir, repeat) or over a pan of just simmering water until smooth. Set aside.

           

In a large bowl, whisk the eggs and sugar together for a few minutes until the eggs are fluffy and the sugar is dissolved. Whisk in the flour.

           

Add the egg mixture into the melted chocolate and stir until combined. Pour the batter into the ramekins. Set the ramekins into the oven and bake for 14 minutes, or until the top is firm and cake-like but the middle is still pudding soft. Serve warm with ice cream.

Disclaimer: While the crew and employees of Carnival Cruise Lines and the Magic were very hospitable and accommodating during my time on board, I paid for the trip myself. I’m not being paid by Carnival to make this or any upcoming posts with recipes from the cruise. All of the opinions and experiences are my own.