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  #1  
Old February 19th, 2012, 07:00 PM
Gig103 Gig103 is offline
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Default Homemade Carnival Molten Cake

As many of you know, the recipe is given out on the Behind the Fun tour, in addition to being readily available online. I used 8oz ramekins for this attempt and it came out good. The time given in the recipe wasn't that exact, and I think that they could have gone a little longer and still been molten. I also have no idea how the chefs manage to get them so perfect in the cup, instead of rising unevenly like mine.

It was still tasty, and here are some pics!
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Last edited by Gig103; February 19th, 2012 at 07:02 PM.
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  #2  
Old February 20th, 2012, 12:08 PM
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SoonerOne SoonerOne is offline
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Quote:
Originally Posted by Gig103 View Post
As many of you know, the recipe is given out on the Behind the Fun tour, in addition to being readily available online. I used 8oz ramekins for this attempt and it came out good. The time given in the recipe wasn't that exact, and I think that they could have gone a little longer and still been molten. I also have no idea how the chefs manage to get them so perfect in the cup, instead of rising unevenly like mine.

It was still tasty, and here are some pics!
They look yummy, just the same
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  #3  
Old February 22nd, 2012, 10:44 PM
AmativeDame AmativeDame is offline
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Quote:
Originally Posted by Gig103 View Post
As many of you know, the recipe is given out on the Behind the Fun tour, in addition to being readily available online. I used 8oz ramekins for this attempt and it came out good. The time given in the recipe wasn't that exact, and I think that they could have gone a little longer and still been molten. I also have no idea how the chefs manage to get them so perfect in the cup, instead of rising unevenly like mine.

It was still tasty, and here are some pics!

You can try rotating your pan, sometimes that helps. (As someone with a super cheap oven in my rental I just get over the fact that many things never bake quite perfect because the heat is far from even.)

No matter how they look I bet they still tasted great!
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  #4  
Old February 26th, 2012, 09:38 AM
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Care to share the recipe?
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  #5  
Old March 3rd, 2012, 02:38 PM
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Originally Posted by Last Mango View Post
Care to share the recipe?
Found this by googling

http://www.ehow.com/how_5205252_make...ting-cake.html
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  #6  
Old March 3rd, 2012, 07:26 PM
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Thanks, looks easy enough.
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  #7  
Old March 22nd, 2012, 11:22 AM
passness passness is offline
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They look yummy, just the same.
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  #8  
Old March 27th, 2012, 12:22 AM
andr3a andr3a is offline
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Quote:
Originally Posted by Gig103 View Post
As many of you know, the recipe is given out on the Behind the Fun tour, in addition to being readily available online. I used 8oz ramekins for this attempt and it came out good. The time given in the recipe wasn't that exact, and I think that they could have gone a little longer and still been molten. I also have no idea how the chefs manage to get them so perfect in the cup, instead of rising unevenly like mine.

It was still tasty, and here are some pics!
I wonder if they are using a water bath to heat everything evenly. This is common with creme brulee and cheesecake...makes sense...
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  #9  
Old May 6th, 2012, 11:34 PM
Gig103 Gig103 is offline
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Yeah I forgot I posted this!! Thanks JG-TX for answering the question of the recipe, and andr3a I may have to try a water bath next time.
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Cruise History
July 2011: Carnival Splendor West Coast Mexico
August 2012: Celebrity Millenium Alaska Northbound
December 2013: Celebrity Infinity FLL to Valparaiso, Chile (Panama Canal repositioning)

Cruise Bucket List
✓ Alaska
✓ Panama Canal
Baltic Sea
Transpacific or Transatlantic
Egyptian / Middle East
Eastern Med
Southeast Asia
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  #10  
Old June 1st, 2012, 09:11 PM
sail7seas sail7seas is offline
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They look delicious.

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