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-   -   Warm Chocolate Melting Cake (http://boards.cruisecritic.com/showthread.php?t=427940)

dmfriedman October 14th, 2006 05:37 PM

Warm Chocolate Melting Cake
 
I am desperately hoping someone might be able to get a recipe for Carnival's warm chocolate melting cake -- the one that's now on the alternative menu every night. My girlfriend fell in love with it and now I want to be able to make it for her.

If anyone can help, it'd be greatly appreciated!

rada628 October 14th, 2006 07:25 PM

I can't help you, but I just wanted to tell you----------Wow, you are the best boyfriend ever! :D (Or else you are really in the doghouse! lol)

Froufie October 14th, 2006 07:30 PM

If you want me to test out the recipe to make sure it's perfect BEFORE you serve it to your gf - please let me know! :D:D:D

Yes it was my favorite dessert!!! (and of course Susan's too!) :D

Froufie

Turtlegirl3 October 14th, 2006 08:51 PM

That dessert was sooo good! No one at our table was going to order it, but our waiter brought each of is a plate of it anyway. I'm glad he did as it was one of my favorites.

popcorngal October 14th, 2006 09:16 PM

I think this is what you want. It is the best! This was on another thread taken directly from the Carnival Cookbook: Enjoy!


CARNIVAL'S FLOURLESS CHOCOLATE CAKE

Unsweetened cocoa powder
2 (8-oz.) packages semisweet chocolate squares, coarsely chopped
1/2 cup butter - do not use margarine
5 large eggs, separated
1 tablespoon vanilla extract
1/4 cup sugar

Grease a 9-inch springform pan, and dust with unsweetened cocoa powder.

Melt chopped chocolate and butter in a heavy saucepan over low heat, stirring until smooth.

Whisk together egg yolks and vanilla in a large bowl. Gradually stir in warm chocolate mixture, whisking until well blended.

Beat egg whites at high speed with electric mixer until soft peaks form. Gradually add sugar, beating until sugar dissolves and stiff peaks form. Fold one-third beaten egg white mixture into chocolate mixture; gently fold in remaining egg white mixture just until blended. Spoon batter into prepared pan, spreading evenly.

Bake at 375 degrees for 25 minutes. (Do not overbake!) Let stand in pan on a wire rack 10 minutes before removing sides of pan

birdie16 October 14th, 2006 09:28 PM

I think the flourless cake is a little different. We also loved the new melting cake...it was more like a chocolate pudding cake.

MilliesMom October 14th, 2006 11:55 PM

Wonder if the cake is the same as Chocolate Lava Cake??? The Lava cake when cut is filled with soft/liquid chocolate ... one of my hubby's favorites.

I found a recipe with lots of photos of the Chocolate Lava Cake. Hope this helps:
http://www.pastrychef.com/htmlpages/...ava_cakes.html

letsgocruz1 October 15th, 2006 12:09 AM

Quote:

Originally Posted by MilliesMom
Wonder if the cake is the same as Chocolate Lava Cake??? The Lava cake when cut is filled with soft/liquid chocolate ... one of my hubby's favorites.

I found a recipe with lots of photos of the Chocolate Lava Cake. Hope this helps:
http://www.pastrychef.com/htmlpages/...ava_cakes.html

Yes, that does sound like what the OP is after. Also, Walmart now has a mix out called Chocolate volcano cake. It is not w/the regular cake mixes at my store, but rather out in "action alley" along w/other boxed mixes for fudge, magic bars, etc.

That melting chocolate cake was by far my favorite food that I ate while on the Fantasty. My dh didn't order one, and he wound up eating all of mine (minus one bite that I managed to get) So our headwaiter fixed us up with one to-go and we took it back to our stateroom and gobbled it up in a minute. I also asked for mine to be served with vanilla ice cream on the side. YUMMY! I am so happy to hear that it's now on the alternative menu. Guess what I'll be having for dessert every night on the Liberty!

popcorngal October 15th, 2006 01:04 AM

Sorry, that must be something new since we sailed in January. If it's a lava cake you want, there are lots of boxed mixes out there for those now. I think Betty Crocker makes a good one. I call it "Death by Chocolate". But what a way to go!

ratherBcruizin' October 15th, 2006 09:20 AM

Quote:

Originally Posted by dmfriedman
I am desperately hoping someone might be able to get a recipe for Carnival's warm chocolate melting cake -- the one that's now on the alternative menu every night. My girlfriend fell in love with it and now I want to be able to make it for her.

If anyone can help, it'd be greatly appreciated!

Quote:

Originally Posted by letsgocruz1
I am so happy to hear that it's now on the alternative menu.

What do you mean by alternative menu?

angelkisses October 15th, 2006 09:41 AM

Quote:

Originally Posted by ratherBcruizin'
What do you mean by alternative menu?

Yes, please tell us what is an ALTERNATIVE Menu?

By the way I agree with Rada you are the BEST BOYFRIEND! Hope you men out there reading this thread will take notes here. ;)

dmfriedman October 16th, 2006 03:05 PM

Quote:

What is the Alternative Menu?
About a month ago, Carnival decided to start shaking up their menus. Some of the old standards that we're all used to (such as Beef Wellington) are no longer being served. The new menu is a bit more "upscale" and creative, offering more innovative cuisine than what had been offered in the past. In the past, in addition to the items on the menu, many people knew that you could always get a steak, or chicken, or something else (can't remember what -- fish?). Now they've formalized that by offering the "alternative menu" at the bottom of each night's menu. The offerings are almost identical from night to night -- there's always a beef dish, though it might be a minute steak one night, top sirloin the next, and short ribs the next. When it comes to dessert, the same thing happens -- there's a couple unique items each night, and then there are the alternative items, including the lovely new Warm Chocolate Melting Cake. It does look very similar to the Chocolate Lava Cake posted earlier in this thread, although it's served in a ramikin (much like a souffle) -- in fact, in my opinion, it's a cross between a chocolate souffle (that hasn't risen) and a hot chocolate pudding.
Quote:

You are the best boyfriend!
I'd hardly agree that I'm the best... I just believe in doing nice things for people. If she loved it so much, why wouldn't I want to make her happy by making it for her again? (And no, I'm not in the doghouse... at least not this week!)
Quote:

So if it's not the flourless cake, and it's not exactly the same as the lava cake, how will you figure out how to make it?
Well, the answer will most likely land me in the doghouse... While she's stuck at work over the holidays, I'm planning to take another cruise. Of course, the sole purpose of that cruise will be to beat the pastry chef into submission until he tells me the recipe for the cake... :)

angelkisses October 16th, 2006 03:58 PM

OK .... I take it all back....you are not the best boyfriend. YOU are going CRUISING .... while SHE is stuck at WORK!!! Shame on You!!!! You better get that recipe quickly and serve it up with a dozen roses and some chocolate covered strawberries.

(Just Kidding)

CVL105 October 16th, 2006 04:13 PM

My mouth is watering from just reading the title! :o

broberts October 16th, 2006 04:15 PM

Other recipes: http://www.foodtv.ca/recipes/reciped...px?dishid=5769, http://www.toomanychefs.com/archives/001542.php. Just leave them in the ramekins to serve.

For variations check out http://www.google.com/search?q=lava+...e=utf8&oe=utf8.

memecakes October 16th, 2006 05:16 PM

OH NO!!!! I have just gained ten pounds reading these posts!:eek: And that is a BIG problem! I leave for my cruise on Saturday and now I won't fit into my new dress! I will however be eating that warm melting cake in just a few days.......:)

marieinsouthfla December 15th, 2006 09:32 AM

Warm Melting Chocolate Cake --Got the recipe!
 
Found the thread while searching for the recipe. Finally gave up and emailed Carnival. They coughed up the recipe! Oops.....it's enough for a ship full of people. If I ever get around to the conversions, I'll post. Maybe someone else will be really ambitious and post them for us. (Or, with the ingredients in hand, there's probably a similar, smaller recipe out there somewhere.) Good luck! Here it is:

MELTING CHOCOLATE CAKE:
80 lb Black chocolate
80 lb Butter
800 ea Eggs
50lb Sugar
30lb Flour

METHOD:
http://by101fd.bay101.hotmail.msn.co...d6e&mimepart=5 Melt the chocolate & butter
http://by101fd.bay101.hotmail.msn.co...d6e&mimepart=5 Mix the eggs & sugar and whisk for few minutes, add the flour
http://by101fd.bay101.hotmail.msn.co...d6e&mimepart=5 Add the egg mix to the melted chocolate and mix
http://by101fd.bay101.hotmail.msn.co...d6e&mimepart=5 Pour the mix in a greased mould.
http://by101fd.bay101.hotmail.msn.co...d6e&mimepart=5 Bake directly in the oven at 200 C for 14 minutes

Note: - Please make sure that the eggs are at room temperature and chocolate is warm enough while making the mixture

dgsiii December 15th, 2006 10:09 AM

A very, very quick conversion... is anyone able to check my math?

2.5oz dark baking chocolate, grated
2.5oz (about two thirds of a stick) butter
12 eggs (room temperature)
0.8 lbs sugar
0.5 lbs flour

Melt Chocolate in a saucepan at low heat
Whisk room eggs and sugar together in a mixing bowl
Gradually mix egg mixture into chocolate
Pour into greased mould
Bake at 400 Farenheit for 14 minutes

98Charlie December 15th, 2006 10:19 AM

Tablemate on our recent Valor cruise really loved the Chocolate Melting Cake. We asked the Maitre d' and he provided them with the recipe which was for 600 (I think) orders. Probably the same one that Carnival sent to marieinsouthfla.

Click Here for a link to an online conversion tool.

Charlie

Grits53 December 15th, 2006 11:29 AM

Since I'm not a big chocolate fan, I resisted the chocolate melting cake until late in my last cruise. When I did try it, I wondered if it was intended to be totally liquid on the inside. That's how mine was. It was "OK" but not something I'd order again. I practically had to drink it. Then I read on another thread here that sometimes it's under cooked. If it had been of a pudding texture, I think I would have liked it much better.


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