db4au Posted November 7, 2012 #1 Share Posted November 7, 2012 We were on the Breeze in Oct and they gave us the recipe and I lost it. Does anyone have one they can send me.:) Thanks Link to comment Share on other sites More sharing options...
susie8862 Posted November 7, 2012 #2 Share Posted November 7, 2012 http://www.examiner.com/article/carnival-cruises-warm-chocolate-melting-cake-secret-recipe-revealed Link to comment Share on other sites More sharing options...
kc5grw Posted November 7, 2012 #3 Share Posted November 7, 2012 Link to comment Share on other sites More sharing options...
*Luv2Cruz* Posted November 7, 2012 #4 Share Posted November 7, 2012 Can't wait for my CMC!:eek: Link to comment Share on other sites More sharing options...
ccruisequeen Posted November 7, 2012 #5 Share Posted November 7, 2012 Two weeks til I get my share!:D:D:D Link to comment Share on other sites More sharing options...
LOVECRUISING100% Posted November 12, 2012 #6 Share Posted November 12, 2012 all I can say is "Yum" Link to comment Share on other sites More sharing options...
cocontom Posted November 12, 2012 #7 Share Posted November 12, 2012 Urgh!!! Room temperature non-pasteurized eggs? In a batter that's not fully cooked?!! Makes me sad, there's no way I'm eating that now, and I was really looking forward to trying it. Link to comment Share on other sites More sharing options...
Holders3 Posted November 12, 2012 #8 Share Posted November 12, 2012 Urgh!!! Room temperature non-pasteurized eggs? In a batter that's not fully cooked?!! Makes me sad, there's no way I'm eating that now, and I was really looking forward to trying it. Doesn't seem to bother thousands of cruisers. Notice the newspaper recipe from 2009 is slightly different from the Carnival pic. Have to try both I suppose. Link to comment Share on other sites More sharing options...
smokey haze Posted November 12, 2012 #9 Share Posted November 12, 2012 If I would make these at home I would have no reason to cruise. Link to comment Share on other sites More sharing options...
kc5grw Posted November 12, 2012 #10 Share Posted November 12, 2012 Urgh!!! Room temperature non-pasteurized eggs? In a batter that's not fully cooked?!! Makes me sad, there's no way I'm eating that now, and I was really looking forward to trying it. Just because the batter is still liquid does not mean it didn't get hot enough. Link to comment Share on other sites More sharing options...
Susiecruisey Posted November 12, 2012 #11 Share Posted November 12, 2012 Urgh!!! Room temperature non-pasteurized eggs? In a batter that's not fully cooked?!! Makes me sad, there's no way I'm eating that now, and I was really looking forward to trying it. As long as the eggs get to the temp of 190 degrees then everything is fine and with baking it at 390 degrees then it is just fine. I am a pastry cehf and it is completly safe. I make one close to this all the time. Link to comment Share on other sites More sharing options...
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