Modified: by Stefanie Fauquet · This post may contain affiliate links · 14 Comments
Warm Chocolate Melting Cake. Just hearing the name gets me excited. Why? Because it is by far the most loved dessert on Carnival Cruise Lines, and just thinking about its rich, chocolate-y gooiness (yes, I'm making up my own words here!) makes me want to cruise ASAP.
Normally, that would be the only way you could enjoy this decadent dessert-- BUT, I was lucky enough to get the OFFICIAL recipe from Carnival on my recent cruise aboard the Carnival Magic.
What makes the Warm Chocolate Melting Cake so special is its texture. While the cake looks firm on the outside, the inside is warm and fudgey; when mixed with a spoonful of vanilla ice cream, the combination is simply heavenly!
You are AWESOME and what a perfect day to discover you Stephanie! Nancy Schretter told me about your blog and all I can say is WHOA! I'm soo impressed! I have NO idea how to start a blog and wonder what you'd advise? oops, let me introduce myself...a mom of 4 boys ages 14-24, married 30 yrs to the same hunk, and an RN...but my REAL passion is helping OTHERS...the poor who don't have a voice...and we (hubs and I) are trying to connect cruise ship passengers w/ EXISTING charities near port they visit...we r starting in the Southern Caribbean (SOMEone has to go to paradise and research it, so we did!)...and hope to expand all over the world (Lord willing!) So have a great day w/ your fam, and eamil or call when you can! We r in Calif (209) 334-4363 and you can check out our website at http://www.hopefloats.org Many Thanks!
Reply
Lisa from Life with Lisa
Invite me over for dessert!
Reply
Dolls Houses
Wow! Amazing recipe! Thank you for sharing it with us! I just wished I would've found it before Christmas and whipped it up for the holiday...
Reply
crystal allen
My mouth is watering now. I am so ready to enjoy this dessert! I am just ever so thankful that you left out the calorie content 🙂
Reply
STEVE SNYDER
I JUST GOT OFF OF THE CARNIVAL LIBERTY LAST WEEK... WE ATE THIS EVERY SINGLE NIGHT... IT WAS A NO BRAINER! I AM SO GLAD MY GIRLFRIEND SEARCHED AND FOUND IT! THANKS!!
Reply
trisha
That looks delicious!
trisha
Reply
Shannon
Just returned home 3 days ago from a week on the carnival magic. Been craving this for days!!! Can't wait to try this!!!
Reply
Diana Kroesen
Hi! Yes, that dessert is to die for. Ok, just a couple maybe somewhat dumb questions. The sugar and flour, are those by weight? Or with a dry measuring cup. Also, what size ramekins do you use??
Reply
diana
what size ramekins did you use, and what size is the little ones you used for icecream? we had this dessert on our honeymoon in march of 2017 so i plan on making this dessert ever year for our anniversarry since we both loved it so much. and how many servings did it make?
Oven: Preheat oven to 350ºF with a rack in the center. Place cakes on a rimmed baking sheet. If frozen, bake for 17 minutes. If thawed, bake for 12 minutes.
Wrap well in plastic wrap and store in an airtight container in the freezer for up to 1 month. You can thaw frozen lava cakes overnight in the fridge and reheat them in the oven at 350°F for about 8 minutes. Alternatively, you can reheat them from frozen in a preheated 400°F oven for 15-18 minutes.
Put the chocolate in a heatproof bowl. Microwave for 20 seconds. Check the chocolate, stir and keep cooking and checking every 5 seconds or until it has completely melted.
The best chocolate for melting and hardening is couverture chocolate. Couverture chocolate contains a higher cocoa butter content, which makes it ideal for tempering—a crucial process for achieving a glossy finish and hardness. This type of chocolate ensures a smooth texture and excellent flavor.
While both molten cakes and lava cakes typically contain similar ingredients (such as chocolate, butter, eggs, sugar, and flour), the specific recipes may vary. Lava cakes are always chocolate-based, while molten cakes could be made with other flavors like lemon, caramel, or even fruit.
Let the Molten Lava Cakes cool for 2 minutes – NO LONGER – you may want to set your timer. If the Lava Cakes are left in the ramekins any longer, you risk a nonexistent lava center.
Coat in Flour: Before adding the chocolate chips to your batter, toss them in a little bit of flour. Just a light dusting will do. This helps to absorb any excess moisture and gives the chips something to grip onto, helping them to stay suspended in the batter during baking.
Adding butter to chocolate not only improves the taste, but also the texture. What is this? Butter is added to chocolate to provide extra fat and so that the chocolate mixes even better with any other additional ingredients. Furthermore, it can be used to release seized chocolate and thin out liquified chocolate.
To thin melted chocolate, add a small amount of neutral oil, like vegetable oil or cocoa butter, stirring gently until it reaches the desired consistency. Melt slowly to avoid overheating, and keep water out to prevent the chocolate from seizing.
If you bought your Chocolate Lava Cake directly from a bakery or grocery store, it will usually stay fresh for 1 to 2 days at room temperature or up to one week in the fridge. If the cake is packaged and unopened, it can last up to the 'best by' date indicated on the package, which is typically a few months.
Too much air and your cake will collapse because it simply can't hold onto all that air. Overbeating can add too much additional air and/or large air bubbles which the cake can't support, causing it to collapse in the oven.
The water bath is the easiest and safest way to melt chocolate, as it is less likely that the chocolate will burn. To do this place your chopped chocolate in a small bowl resting over the top of a small saucepan filled 2/3 of the way up with water and placed over a low heat.
Adding butter or oil increases the fat content of the melted chocolate, making it smoother and easier to work with. Perfectly melted chocolate will be smooth, silky, and have a shiny finish, says KitchenSeer. If your chocolate is too thick or clumpy, you may be able to save it with some room temperature butter.
Yes, normal eating chocolate can widely be used as a substitute for baking chocolate in almost any recipe. However, due to the fact that eating chocolate already has quite a bit of sugar added to it, you may want to reduce the sugar in your recipe accordingly.
Introduction: My name is Terence Hammes MD, I am a inexpensive, energetic, jolly, faithful, cheerful, proud, rich person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.