Warm Chocolate Melting Cake

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#21
Brentwood, TN USA
281 Posts
Joined Mar 2002
They should call it WAY WAY WAY Better than Sex Cake!! LOL I loved it, as well as my husband. Our waiter always brought us the little ice cream on the side... I can't wait until the next cruise for come Melting Cake and my Comfort Bed!!!
#22
Toronto, Canada
3,397 Posts
Joined May 2006
Originally posted by 98Charlie
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.
It would be helpful if marieinsouthfla would post the yield of the recipe she posted. A yield of 600 would result in a serving size somewhere around 200 grams (about 7 oz) which seems on the largish size to me.

Based on the original reipe having a yield of 600, scaled for 6 servings its[indent]
360 gm black (dark?) chcolate 12.8 oz
360 gm - butter (unsalted?) - 12.8 oz
8 ea - eggs - 8 ea
230 gm - sugar (granulated white?) - 8 oz
140 gm - flour (white all purpose?) - 4.8 oz

I wonder though if the recipe doesn't yield 800. This would certainly make scaling much simpler, at least using metric measures. Single portion would then be:
50 gm black chocolate 1.6 oz
50 gm - butter - 1.6 oz
1 ea - egg - 1 ea
30 gm - sugar - 1 oz
20 gm - flour - 0.7 oz

Which leads to a portion size somewhere around 165 - 175 gm, about 6 oz.

Unless someone has tried it and can save me by posting their recipe I'm just going to have to suffer and try making both reipes.
#23
2,375 Posts
Joined Nov 2004
Originally posted by Grits53
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.
On our recent Glory cruise I think I had the chocolate melting cake every night. It varied in doneness. Sometimes is was like you described, my favorite other times is was more done. When more well done it was more fudgy as opposed to melting.

Thanks for the recipe. I think I'll make it for Christmas dinner!
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#24
Wisconsin
4,076 Posts
Joined Jan 2006
Originally posted by dgsiii
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
12 eggs? YIKES!!!
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#25
Florida
35 Posts
Joined May 2005
Okay, finally got around to do doing some math. My conversion (check the math......have NOT baked it yet) yields the following recipe:

8 oz. dark chocolate (.5 lb)
8 oz. butter (2 sticks)
5 eggs
5 oz. sugar (5/8 Cup)
3 oz. flour (2/3 Cup)

Pour into greased mold. (Carnival serves it in ramekins.) Bake at 400 F for 12-14 minutes.

The recipe Carnival sent me did not include the yield for their "jumbo" recipe. (As one poster above wondered.) I am guessing (hope it works, please don't flame me if it doesn't) that the above would yield about 8 ramekins, give or take a couple either way. I would also guess that you would fill each ramekin maybe 2/3 full with the batter???

Happy Baking, and the first one to try it, post and let us know how it is!

P.S. It's not in the recipe, but on our cruise, Carnival topped the cake with powdered sugar, and served vanilla ice cream on the side.
#26
Florida
35 Posts
Joined May 2005
Originally posted by marieinsouthfla
Okay, finally got around to do doing some math. My conversion (check the math......have NOT baked it yet) yields the following recipe:

8 oz. dark chocolate (.5 lb)
8 oz. butter (2 sticks)
5 eggs
5 oz. sugar (5/8 Cup)
3 oz. flour (2/3 Cup)

Pour into greased mold. (Carnival serves it in ramekins.) Bake at 400 F for 12-14 minutes.

The recipe Carnival sent me did not include the yield for their "jumbo" recipe. (As one poster above wondered.) I am guessing (hope it works, please don't flame me if it doesn't) that the above would yield about 8 ramekins, give or take a couple either way. I would also guess that you would fill each ramekin maybe 2/3 full with the batter???

Happy Baking, and the first one to try it, post and let us know how it is!

P.S. It's not in the recipe, but on our cruise, Carnival topped the cake with powdered sugar, and served vanilla ice cream on the side.
Oops, forgot to paste in the directions in the post above! Here they are:

METHOD:
Melt the chocolate & butter
Mix the eggs & sugar and whisk for few minutes, add the flour
Add the egg mix to the melted chocolate and mix


Note: - Please make sure that the eggs are at room temperature and chocolate is warm enough while making the mixture
#27
GREAT RIVER NY
1,128 Posts
Joined Oct 2005
Please Someone Make It And Send It Too Me ... I Am Going Through Withdrawls It Has Been 1 Week Since I Have Had One... Yikes Cant Wait Until October.. I Had It Every Nite And Sometimes 2x...lol...

Steph
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#28
599 Posts
Joined Feb 2006
Originally posted by marieinsouthfla
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:
Melt the chocolate & butter
Mix the eggs & sugar and whisk for few minutes, add the flour
Add the egg mix to the melted chocolate and mix
Pour the mix in a greased mould.
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

Hummmm.....wonder if this recipe will be enough for Chrismas dinner?
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#29
boulder, colorado
12 Posts
Joined Nov 2006
does anybody have a pic of the famous cake??
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#31
Huger, South Carolina
7,122 Posts
Joined Aug 2005
Originally posted by dmfriedman
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.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!)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...
I highlighted the red part to tell you that on the Celebration on Dec 2, I was able to have Beef Wellington. Also the TV was running a show about how to make the Warm Chocolate Melting cake...I wish I would have paid more attention! I loved the cake too! YUM...our waiter brought it out for me every night!
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#32
747 Posts
Joined Jul 2006
Warm Chocolate Cake


phillyBurbs.com
Butter and flour for preparing pans
5 whole eggs
5 egg yolks
7 tablespoons sugar
8 ounces bittersweet chocolate
9 ounces unsalted butter
10 tablespoons flour (measured, then sifted)
Fresh raspberries
Butter and flour individual ceramic custard or souffle dishes. Preheat oven to 425 degrees, or 375 degrees if you have a convection oven.
Whip the eggs and the egg yolks with the sugar. Melt the chocolate and butter until just warm. Incorporate the egg-sugar mixture into the chocolate and butter. Mix in the sifted flour.
Fill prepared dishes two-thirds full. Bake for 8 to 11 minutes in a conventional oven, or about 7 minutes in a convection oven. The cake is done when the center just starts to puff up, and the cake begins to form a skin on top. Do not overbake. This makes about 15 servings.

I have a picture but I dont know how to make it smaller.

Tim
#33
Luther OK
228 Posts
Joined Jun 2005
My DM and I visited the local Applebee's last night and lo and behold they had a dessert called "Triple Chocolate Meltdown" . OMG it waaaassssss sssssoooooo good, probably the closest thing to Carnivals as you can get. So for you chocolate lovers that are having post cruise withdrawls you might want to check it out.... YUM........

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#34
San Diego, CA
441 Posts
Joined Jun 2006
Actually, the cake served by Carnival is EXACTLY the same cake that you can buy from Trader Joe's in their freezer section. 1 minute in the microwave and you have a delicious dessert.

Its called a Lava Cake at Trader Joe's and come two to a box for under $3
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#35
Florida
35 Posts
Joined May 2005
Warm melting chocolate cake at home!!! Did the conversions from Carnival's jumbo recipe and tried it...I think we've got it! Here's the recipie I used:

8 oz. dark chocolate (i used 1 1/3 C. semi-sweet choc. chips)
8 oz. butter (i used one stick salted, one unsalted)
5 eggs (room temperature)
5/8 C. sugar
2/3 C. flour

Melt chocolate & butter over low heat. In mixing bowl, mix eggs and sugar, then add flour. Slowly whisk into the melted chocolate mixture. Pour into greased (i used Baker's Joy) ramekins. (i tried 4 oz. & 7 oz. -- 7 oz. is just too big!) Bake at 400 F for 12-14 minutes. Yield: 36 oz. unbaked batter; 8 servings if you use a 4 oz. ramekin.

Adjust times according to the size ramekin you use, and the texture you prefer. In a 4 oz. ramekin for 13 min., the texture on the inside of the cake was a little heavier than pudding, kind of like a loose fudge. I also did some in my convection oven at 350F. 13 minutes in a 4 oz. ramekin yielded a smooth, hot fudge sauce-like center. In the 7 oz. size, 16 min. at 350F in the convection oven produced a pudding-like texture in the middle. Regular oven, 7 oz. size, at 400F, smooth, heavy sauce-like texture resulted after 14 min.
#36
Florida
35 Posts
Joined May 2005
Warm melting chocolate cake at home!!! Did the conversions from Carnival's jumbo recipe and tried it...I think we've got it! Here's the recipie I used:

8 oz. dark chocolate (i used 1 1/3 C. semi-sweet choc. chips)
8 oz. butter (i used one stick salted, one unsalted)
5 eggs (room temperature)
5/8 C. sugar
2/3 C. flour

Melt chocolate & butter over low heat. In mixing bowl, mix eggs and sugar, then add flour. Slowly whisk into the melted chocolate mixture. Pour into greased (i used Baker's Joy) ramekins. (i tried 4 oz. & 7 oz. -- 7 oz. is just too big!) Bake at 400 F for 12-14 minutes. Yield: 36 oz. unbaked batter; 8 servings if you use a 4 oz. ramekin.

Adjust times according to the size ramekin you use, and the texture you prefer. In a 4 oz. ramekin for 13 min., the texture on the inside of the cake was a little heavier than pudding, kind of like a loose fudge. I also did some in my convection oven at 350F. 13 minutes in a 4 oz. ramekin yielded a smooth, hot fudge sauce-like center. In the 7 oz. size, 16 min. at 350F in the convection oven produced a pudding-like texture in the middle. Regular oven, 7 oz. size, at 400F, smooth, heavy sauce-like texture resulted after 14 min.
#38
9,937 Posts
Joined Apr 2005
we missed this when it was offered the first few nights on our Miracle cruise (I think it's available every night now)....back to the story......one lady from our group asked the waiter about it and he said there was nothing he could honestly do about it , and that she should talk to the Matre'd........the next night our waiter informed us that our table was going to get a special run that friday night.............sure enough, they brought out a tray with 6 of the melting chocolate cakes to our table..............the look/stares on the faces of the people around us was priceless .........and I was thinking to myself..."all this over a chocolate cake... ".........and then I ate mine.....mmmmmmmmmmmm! Chocolate!!!!!!
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#39
2 Posts
Joined Jan 2007
Just got back from the Inspiration, where we had Chocolate Melting Cake for the first time. Just curious, has anyone tried making it at home since the recipe was posted on here?

As with the original poster, my wife absolutely loved it, and I too would like to try making it at home.

Jeff
#40
Lynnwood,Wa,USA
3,876 Posts
Joined May 2000
Loved this dessert on my Spirit cruise last month...Sometimes they were overcooked, resulting in a cake consistency..I preferred gooey and my waiter made sure to search out the perfect one for me every night...YUMMY!! Here is another recipe that states the trick is to refrigerate batter overnight. Good to know about the Trader Joe's Lava cake. I'll have to take a trip over there to pick up a couple.

Patrick Gautier's Soft-Centered Warm Chocolate Cake

Serves 8

The chocolate dessert of the nineties, these little cakes are baked to a crisp outside and a warm, melting center that acts as sauce. The recipe makes eight servings, and one key to success is leaving the batter to stand overnight. Then the cakes must be baked just long enough to hold a shape while the center remains soft. Don't worry if they overbake and set firm; they are still the very best of chocolate puddings.

5 ounces/150 g. bittersweet chocolate, chopped

3/4 cup/175 g. butter, cut in pieces
4 eggs, separated
1/2 cup/100 g. sugar
3 tablespoons/22 g. flour
Vanilla ice cream, crème fraîche, or whipped cream, for serving
8 1-cup/250-ml. ramekins
Butter the ramekins, freeze them for 5 minutes, and then butter them again. Finally sprinkle them with flour, discarding the excess. Put the chopped chocolate and butter in a bowl set over a pan of simmering water and stir until melted and smooth, 5 to 8 minutes. Set the bowl aside to cool.

In another bowl, beat the egg yolks with half the sugar until thick and light, 3 to 5 minutes. Stir in the cooled chocolate mixture, followed by the flour. Using an electric mixer, whisk the egg whites with the remaining sugar to form a light, stiff meringue, about 2 minutes. Fold the meringue into the chocolate mixture. Fill the ramekins to the rim, smooth the top with a spatula, and run your thumb around the edge to detach the mixture from the sides. Cover and refrigerate the cakes for 8 hours or overnight.

To bake the cakes, heat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Set the cakes on a baking sheet and bake until puffed and set on the surface but still liquid in the center, 8 to 9 minutes. Take them out and let them cool for about 10 minutes so they shrink back into the molds. Run a knife around the edge and turn the cakes onto warmed individual plates. Top with a spoonful of ice cream, crème fraîche, or whipped cream, and serve at once.