Haicaysen

I think I've just baked the perfect warm chocolate melting cake. The key is to first refrigerate the batter overnight. Then, bake it at 390 degrees for 10 minutes. Then I broil at 350 degrees for 5 minutes. Broiling will cook the top solid while leaving the inside fudgy.

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.

I found that this recipe worked well for me and tasted just like Carnival's cake. The key is to refrigerate the batter overnight and then scoop it into ramekins and bake. This will give the cake its dense texture on the edges just like the real cake. If you bake without first refrigerating the batter, the cake will turn out spongy on the edges.