Tuesday, December 3, 2019

Oh, the Sin! The Decadence!


Carnival Cruise Chocolate Melting Cake
In 2016 we took a cruise, and personally, it was pretty good. For me it was a great way to get away and relax. I did fall down on the first day and develop a concussion.   It is a long story to tell another time.

Even so, the food was super excellent and every night for dinner I had this most amazing dessert. I had the dessert that many people enjoy when they go on a Carnival Cruise, I had their chocolate melting cake that just cries out to be eaten. You may know this as chocolate lava cake, and honestly it is amazing. It didn’t matter what else they were serving for dinner, this is what I wanted.

Did you know that these are very easy to prepare, and if you are hosting a dinner party, you will look amazing when you serve one of these chocolate desserts. Jean-Georges Vongerichten may not have been the originator of this recipe, but he certainly made this dish popular in the 1980s. This cake is done on the outsides, but the inside a filled with melting warm chocolate batter that you will love.

A lot of people serve this dish with a scoop of vanilla ice cream. While it does add something nice to the dish, I have served this many times without that scoop of vanilla ice cream.


TIPS FOR MAKING CHOCOLATE MELTING CAKE
Use only the ingredients as listed. You can’t use margarine, it won’t turn out as well. You need to buy a good quality bar of dark chocolate. I find this chocolate in the baking section of the grocery store. Don’t use milk chocolate, you will end up with enough sweetness to throw everyone into a sugar comma. I also like to start out with all of my ingredients at room temperature, I think it makes mixing everything up together go better.

If you are concerned about the eggs, please consider using eggs that pasteurized.

You really do need to let this rest in the refrigerator before baking. The texture will be better. I really suggest using ramekins for this dessert. This way you can make individual portions. These dishes are inexpensive, and you can also do things like bake eggs in them as well.



INGREDIENTS 
6 ounces baking chocolate (ideally 60% cacao)
2 whole eggs
2 ] egg yolks
3/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup flour
2 teaspoons butter for ramekins
2 tablespoons powdered sugar

INSTRUCTIONS
In a small bowl melt together chocolate and butter in the microwave. Melt for 30 seconds and stir, and repeat until chocolate and butter are melted. Whisk together eggs and sugar until they are lighter in color and foamy. Add melted chocolate to egg mixture. Stir in vanilla extract, salt, and flour. Spread butter in ramekins to grease the dishes. Pour batter into dishes.
Cover dishes with plastic and refrigerate for about 30 minutes, you can refrigerate these for up to 4 hours. Bake at 350 degrees for approximately 12 to 15 minutes. The tops will be firm, but the insides will be melting. Dust with powdered sugar, and serve with a scoop of ice cream if desired.
NUTRITION
Calories: 759kcal | Carbohydrates: 60g | Protein: 9g | Fat: 61g | Saturated Fat: 37g | Cholesterol: 184mg | Sodium: 509mg | Potassium: 393mg | Fiber: 7g | Sugar: 41g | Vitamin A: 1245IU | Calcium: 65mg | Iron: 8.2mg
Yes, I know the nutrition write up is utterly sinful. It is a once in a few days fest of eating.

49 comments:

  1. It does sound good although a couple of those ingredients we don't even have in the house.

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  2. My mother used to make this often. It is a favorite.

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    1. Sorry. this has to be shared with the blogger world.

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  4. It does sound decandent and delicious. And I won't be making it any time soon.

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    1. I won't either, unless I have lots of company.

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  5. Did you really have to post the calories? :( :(

    It looks too simple to make to be that good.

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  6. Can blogger hear me? Did blogger tell you we were just talking about this cake? Susan thanks for the recipe. I had a recipe and I recall changing the flour to my GF flour and it worked. So I called my mom to see if she had one yesterday and now here it is. So thanks. btw, sometimes just a small dollop of fresh whipped cream is good too.

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  7. Imma get you if Sherry starts on this! Once a chocoholic there is evidentially no cure. I mean if a cone of butter-pecan Ice cream won't do it, there is no hope.
    Love the read, Sherry Will thank you!

    Sherry & jack

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  8. Sure would be a winner in a few places I know here.

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  9. Thanks for sharing this, Susan. It looks just fabulous (with or without ice cream!)

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    1. Either way, this is an awesome dessert.

      After the concussion, food didn't taste good to me. This dessert was the exception. That, and Guy Fieri's hamburgers.

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  10. I do have all the ingredients and I think this will be the perfect dessert to bake the next time it snows (which might be this week). Those are my favorite baking and eating days.

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    1. Baking in winter is perfect! We used to make molasses cookies in the winter. Mom, sister Mary, and I made dozens of them. My 3 brothers would come in from the cold on the farm, grab handfuls and head out again.

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  11. I am hungry just reading this. My wife has made chocolate lava cake several times. It really is a great thing. Once, she even made a white chocolate version.

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    1. White chocolate version? I would love to figure that one out!

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  12. It does sound good. The recipe notes how much butter to use for the ramekins, but how much to melt with the chocolate?

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    1. That is one very good question! Have no idea.

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    2. Just watched the video. 3/4 cup of butter melted with the chocolate.

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  13. Sounds divine! Thanks for sharing the recipe.

    Hope you'll share the concussion story sometime.

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  14. It looks good, but not good enough for me to actually make the effort to bake it. Now if one fell onto my table, sure, I'd polish it off, and try to lick the ramekin clean.

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  15. I was about to ask how much butter to add to the chocolate, but sometimes it's good to be late, so I know without it being redundant. Thanks for the recipe, although I HATE dark chocolate.

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    1. Just watch the video above who tells how much butter.
      Plus, it shows how easy it is.

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  16. Hi Susan - just what one needs on a crisp cold early winter morning ... looks gorgeous and full of 'gunginess' - this is something I'd have once in a blue moon and if possible with some Cornish cream nearby to add as I go ... now I'll be craving one during the week! Cheers Hilary

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  17. I'm not even going to look at the recipe because if I start making it I'll start eating it and I already have a bum the size of....whatever state is the largest.

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  18. Oh my gosh I'm drooling like Pavlov's dogs just reading this. Fortunately for me I'm the worst baker on earth so I know if I try to make it it will be a disaster. I definitely don't need all those calories LOL.

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    1. None of this do. I practiced making them with my gr-daughters. We had three attempts. And of course taste testing was required.

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  19. Sounds lovely. I have had this before, but I didn't realize I could make it myself.

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  20. Lucky me I just had lunch so I am not tempted. Of course if it were served to me I might make the effort.

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  21. Chocolate is addictive isn't it? I've battled this temptation for years and have failed. I always give in so I have a rule. Well two really. One never eat dessert after 8pm and always have something good after the chocolate like an apple while watching Star Trek!

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  22. Very wise! When I in my 40s, I had that rule as well. But I restricted myself to 6 pm.

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  23. Looking Weight Watchers in the eye and saying "one day, I'm doing this one!" Also trying to figure out if it will work with duck eggs. Duck eggs (I have a dozen in the fridge) are great for baked goods like cakes but I don't know about this one.) But I do intend to try it! Alana ramblinwitham.blogspot.com

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  24. Definitely decadent and delicious :)
    Many thanks for sharing the recipe and tips here.

    All the best Jan

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Go ahead...it won' t hurt...I'd love to hear what you think!