Chocolate Melting Cake

Chocolate melting cake soon became a favorite of mine on a recent Carnival cruise. I hope you enjoy this version of the Carnival Cruise Chocolate Melting Cake.

Carnival Cruise Chocolate Melting Cake

I recently took a cruise, and personally, I loved it. For me, it was a great way to get away and relax. 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.

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 the dessert I wanted.

Did you know that these are very easy to prepare? 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 outside but the inside is rich melted warm chocolate 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 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.

Love chocolate desserts? Try these recipes:

Carnival Cruise Chocolate Melting Cake

Chocolate Melting Cake

Make chocolate melting cake just like Carnival Cruises.  You can recreate this chocolate dessert when you get back from the ship.
5 from 2 votes
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Course: Dessert
Cuisine: American
Keyword: Chocolate Recipes
Servings: 4
Calories: 759kcal

Ingredients

  • 6 ounces butter
  • 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.

Video

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
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Ciara

    Just tried this recipe for the first time. Did everything exactly as was written. Everything came out great except for the taste… it didn’t taste anything like what Carnival makes (just came back from a cruise and couldn’t get the cake out of my mind). It was too salty; I think it should be adjusted to 1/8 teaspoon salt instead of 1/4 and maybe a little more sugar.

    • Stephanie

      Well interesting, so you think I missed the recipe by 1/8 teaspoon of salt, and a tiny bit of sugar? Part of the difference would also be the brand of chocolate used. Perhaps you may want to consider trying a different type of chocolate. So you really think it was mostly I missed the salt by 1/8 of a teaspoon?

  2. Carmen

    Your recipes states “6 ounces of baking chocolate (ideally 60% cacao)” which I assume is dark chocolate but on your video you state bitter sweet chocolate. Is that the same thing? Can I just buy Lindt’s dark chocolate?

      • Carmen

        I followed your recipe but put the ramekins in a warm water bath when I put them in the oven because that’s what you did on your video. The top of the cake cooked but the rest was totally liquid and I tried cooking longer but it never formed a cake on the sides. Should I not put in a water bath? I reread your recipe and you do not say to do that but in your video you do. Help!!

      • Stephanie

        You could do a water bath, I think this works ok without one. Was your oven pre-heated before adding the cakes. Sometimes the way ovens cycle you may have gotten in the cooler part of it. Next time you may want to adjust the cooking time slightly, give the cakes a little shake, if they are still really wet, give them another minute or two.

    • Stephanie Manley

      I don’t know on this one. I wouldn’t think so. If you try it, please let me know how it goes. I think the sugar may be needed for the structure of the cake. I am all for hearing about your results.

  3. michele berry

    It looks great but the center looks a little bit more runny than I’m used to seeing it served. How much longer should I cook this without it ending up turning into chocolate cake?

    • Stephanie Manley

      Please cook the recipe as directed. When I did the video I pulled them out a moment or two ahead of time, we often have a tight schedule and a very small crew when we do videos. I hope you don’t mind too much 😉

      • michele berry

        Ok great thank you, this recipe came at the perfect time. I’m so excited to make these for my family for Christmas dinner! Happy holidays to you and your loved ones

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