The Carnival’s Chocolate Melting Cake is a decadent dessert that promises an unforgettable experience with every bite. This recipe is incredibly useful for anyone craving a restaurant-quality molten chocolate cake without the hefty price tag or the need to book a cruise. Prepare to be amazed by how easy it is to recreate this beloved treat in your own kitchen.
Key Ingredients for Carnival’s Chocolate Melting Cake
- 1/2 cup (1 stick or 113g) unsalted butter, plus more for greasing ramekins
- 4 ounces (113g) bittersweet or semi-sweet chocolate, finely chopped
- 2 large eggs
- 2 large egg yolks
- 1/4 cup (50g) granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour
- Optional: Cocoa powder for dusting ramekins
- Optional toppings: Powdered sugar, fresh berries, whipped cream, vanilla ice cream
How to Make Carnival’s Chocolate Melting Cake
Get ready for a dessert that’s as simple to make as it is utterly satisfying. This Carnival’s Chocolate Melting Cake is designed for maximum indulgence with minimum fuss, boasting a luxuriously warm, gooey chocolate center that oozes with every spoonful. The rich, deeply chocolatey flavor is perfectly balanced by a tender cake exterior, making it a truly memorable treat. With a preparation time of just 15 minutes and a baking time of around 12-14 minutes, you can satisfy your sweet cravings in no time.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Generously butter four 6-ounce ramekins. For an extra touch and to ensure easy release, dust the buttered insides of the ramekins with sifted cocoa powder, tapping out any excess. This step is crucial for achieving that perfect, neat presentation of your Carnival’s Chocolate Melting Cake.
- Melt Chocolate and Butter: In a medium heatproof bowl set over a saucepan of simmering water (ensure the bottom of the bowl doesn’t touch the water), combine the 1/2 cup of unsalted butter and the chopped bittersweet or semi-sweet chocolate. Stir gently and continuously until the butter is completely melted and the chocolate is smooth and glossy. Alternatively, you can melt them together in the microwave at 30-second intervals, stirring between each, until smooth.
- Whisk Eggs and Sugar: In a separate, larger mixing bowl, whisk together the 2 large eggs, 2 large egg yolks, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Whisk vigorously for about 2-3 minutes until the mixture is pale yellow and slightly thickened. This aeration is key to creating a light cake texture.
- Combine Wet Ingredients: Pour the warm, melted chocolate and butter mixture into the egg mixture. Gently fold them together with a spatula until just combined and no streaks of egg or chocolate remain. Be careful not to overmix at this stage, as it can affect the final texture of your Carnival’s Chocolate Melting Cake.
- Incorporate Flour: Add the 2 tablespoons of all-purpose flour to the chocolate and egg mixture. Fold gently until the flour is just incorporated and no dry streaks are visible. Again, avoid overmixing; we’re aiming for a tender cake.
- Fill Ramekins: Evenly divide the batter among the four prepared ramekins. They should be about two-thirds to three-quarters full. Smooth the tops slightly with your spatula.
- Bake to Perfection: Place the filled ramekins on a baking sheet (this makes them easier to transfer in and out of the oven). Bake for 12 to 14 minutes, or until the edges of the cakes are set and slightly firm, but the centers still look soft and slightly jiggly. The exact baking time will depend on your oven and the size of your ramekins, so keep a close eye on them as they approach the 12-minute mark. Overbaking will result in a fully cooked cake rather than the desired molten center.
- Rest and Serve: Carefully remove the ramekins from the oven. Let them rest for about 1 minute. This short rest allows the cakes to firm up just enough to be inverted without collapsing.
- Unmold and Enjoy: To serve, invert each ramekin onto a dessert plate. You might need to gently loosen the edges with a knife if necessary. The Carnival’s Chocolate Melting Cake should slide out easily, revealing its rich, dark exterior and promising a luscious, molten interior.
Why You’ll Love This Carnival’s Chocolate Melting Cake
You’ll adore this Carnival’s Chocolate Melting Cake for its incredibly decadent, molten chocolate core that erupts with rich, warm gooeyness when you break into it. It’s the ultimate indulgence, mirroring the luxurious experience you’d find at a high-end restaurant or a cruise ship buffet. Plus, making this at home offers significant cost savings compared to purchasing individual desserts, transforming your kitchen into a gourmet bakery. The simple yet profound flavors of intensely rich chocolate, elevated by optional toppings like fresh raspberries or a dollop of creamy vanilla ice cream, create a truly magical culinary moment.
Forget the travel and the expense; this recipe brings the magic of the Carnival’s Chocolate Melting Cake directly to your dining room table. It’s a straightforward way to impress guests or simply to treat yourself to something truly special without leaving the comfort of your home. So why wait for a vacation when you can have this delightful dessert ready in under 30 minutes? Give it a try and prepare to be amazed by your own baking prowess!
Storing and Reheating Tips
For storing any leftover Carnival’s Chocolate Melting Cake, it’s best to keep them in their individual ramekins. Ensure they have cooled completely to room temperature. Once cooled, cover each ramekin tightly with plastic wrap or aluminum foil. Store them in the refrigerator for up to 2 days.
To reheat, you have a couple of excellent options to recapture that signature molten center:
- Oven Reheating: This is the best method for preserving the texture and molten interior. Preheat your oven to 350°F (175°C). Place the covered ramekin on a baking sheet and heat for 10-15 minutes, or until the cake is warmed through and the center is molten again. Be careful not to overheat, as this can cook the center through.
- Microwave Reheating: For a quicker option, remove the plastic wrap and microwave the cooled cake in its ramekin on medium power for 30-60 seconds. Check for doneness; you may need slightly longer depending on your microwave. The goal is to warm it through and achieve a molten center, not to cook it further.
Freezing is also an option for preparing ahead:
- Freezing the Unbaked Batter: Prepare the batter as directed, fill the greased and floured ramekins, then cover them tightly with plastic wrap and then with a layer of aluminum foil. Freeze for up to 1 month. When ready to bake, remove the foil and plastic wrap, and bake directly from frozen, adding an extra 5-7 minutes to the baking time, checking for doneness.
- Freezing Baked Cakes: Allow baked cakes to cool completely in their ramekins. Once cooled, cover them tightly with plastic wrap followed by aluminum foil. Freeze for up to 1 month. To reheat, follow the oven reheating instructions, adding a few extra minutes as the cake will be starting from a frozen state.
Final Thoughts
The Carnival’s Chocolate Melting Cake is an absolute triumph of simple ingredients coming together to create pure chocolate bliss. It’s a delightful indulgence that’s surprisingly easy to master, proving you don’t need a special occasion for a truly spectacular dessert. Whip up a batch and experience the magic of a perfect molten center tonight!
Carnival’s Chocolate Melting Cake
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Generously butter four 6-ounce ramekins. For an extra touch and to ensure easy release, dust the buttered insides of the ramekins with sifted cocoa powder, tapping out any excess.1/2 cup unsalted butter, cocoa powder
- In a medium heatproof bowl set over a saucepan of simmering water (ensure the bottom of the bowl doesn't touch the water), combine the 1/2 cup of unsalted butter and the chopped bittersweet or semi-sweet chocolate. Stir gently and continuously until the butter is completely melted and the chocolate is smooth and glossy. Alternatively, you can melt them together in the microwave at 30-second intervals, stirring between each, until smooth.1/2 cup unsalted butter, 4 ounces bittersweet or semi-sweet chocolate
- In a separate, larger mixing bowl, whisk together the 2 large eggs, 2 large egg yolks, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Whisk vigorously for about 2-3 minutes until the mixture is pale yellow and slightly thickened.2 large eggs, 2 large egg yolks, 1/4 cup granulated sugar, 1/4 teaspoon salt
- Pour the warm, melted chocolate and butter mixture into the egg mixture. Gently fold them together with a spatula until just combined and no streaks of egg or chocolate remain.1/2 cup unsalted butter, 4 ounces bittersweet or semi-sweet chocolate, 2 large eggs, 2 large egg yolks, 1/4 cup granulated sugar, 1/4 teaspoon salt
- Add the 2 tablespoons of all-purpose flour to the chocolate and egg mixture. Fold gently until the flour is just incorporated and no dry streaks are visible.2 tablespoons all-purpose flour
- Evenly divide the batter among the four prepared ramekins. They should be about two-thirds to three-quarters full. Smooth the tops slightly with your spatula.
- Place the filled ramekins on a baking sheet. Bake for 12 to 14 minutes, or until the edges of the cakes are set and slightly firm, but the centers still look soft and slightly jiggly.
- Carefully remove the ramekins from the oven. Let them rest for about 1 minute.
- To serve, invert each ramekin onto a dessert plate. You might need to gently loosen the edges with a knife if necessary.