Ann Reardon

Warm Chocolate Melting Cake

warm chocolate melting cake reardon
 

I’ve just come back from a lovely cruise with my family to Mexico on board the Carnival Imagination. Eating lunch one afternoon on board the ship, I suddenly spotted a water-spout off the port side. We rushed outside and, for several moments, watched in awe as a beautiful whale swam alongside before its huge tail flicked into the air and it disappeared deep below. It was a beautiful moment but one that, amazingly, no one else on board seemed to notice. It makes me wonder how many times I’ve missed lovely moments because my eyes are down, doing ‘stuff’. While I was on board the Imagination, I also had the privilege of touring the ship’s kitchen and meeting the chefs who produce thousands of meals and desserts every single day. Despite being so busy, the kitchen staff were lovely and very accommodating of me and my cameras. As a result, I’m able to bring you along into the kitchen in this video to share their most popular dessert recipe.

 

While in Mexico I was excited to find a little shop that sold cocoa beans which I’ll use in a future video for you. Meanwhile, my boys were over the moon to discover a fireworks store. We don’t get fireworks in Australia and the man behind the counter was kind enough to warn us off buying the big ones, which he said could kill us! And of course as a mum I enjoyed the cruise because someone else was cleaning, tidying and cooking every day.

As I write this I’m back in my kitchen in Australia. And as much as travel is amazing, home is, well, HOME. It’s that place of peaceful belonging, warm family hugs, home-cooked dinners and a pantry stocked with ingredients ready to be crafted into anything I can dream up. It’s good to be back.

Carnival Cruises Warm Chocolate Melting Cake Recipe:

(6 serves)
8oz (226.8 grams) dark chocolate
220g (7.76 ounces) or 1 cup unsalted butter
7 eggs
6 tablespoons or 80g (2.82 ounces) sugar
1/2 cup or 80g (2.82 ounces) plain all-purpose flour
1 tsp powdered (icing) sugar for dusting

To serve: crumbs or popping sugar, vanilla ice cream, milk and white chocolate

Preheat the oven to 350F (176.67 degrees Celsius)
In a pan melt chocolate and butter, then set aside to cool.
In a separate bowl whisk 4 of the eggs and the sugar. Add the flour and whisk until smooth.
Add in the remaining 3 eggs and beat to combine. Mix together the egg mixture with the chocolate mixture.
Pour into individual ramekins. At this point you can keep them covered in the fridge for up to 24 hours.
Place onto a tray and add some water into the tray. Bake for 10-15 minutes or until it is just set on the outside but still soft in the middle.
Add some crumbs and ice cream to each plate and then place a hot dessert along side it, sprinkle with powdered sugar and serve immediately.

by Ann Reardon How To Cook That

2015

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

95 Comments View Comments

  1. Hi, I just wanted to ask you if I can skip the part where you add water to the tray, because I lost mine??

    • Admin HowToCookThat

      Hi Katie, No you can’t, as that helps to gently cook the cakes. Time to buy a new tray!

  2. Hey Ann,
    I really wanted to know as to where you got those mini eggs you’ve used in your teeny weeny baking series. Please do share…love your posts

  3. Hi Ann,
    I as wondering if I could use your recipe for a document I’m using for my friends. I’m in the USA and I love your videos, I’m subscribed and have notifications. I’mm 11 and I was wondering if I could have a shout out! 😀 I love baking and cooking.

    • Admin HowToCookThat

      Hi Elijah T.F. Nice to meet you! If you wish to use a recipe for you and just a couple of friends, it will be fine if you give credit to Ann Reardon – How to Cook That on your document. However if it is for distribution,publication or sale, then it is not appropriate to reproduce the content of this website.

  4. In the video it says 350F, but in the recipe, it says 375, which is it?

    • Admin HowToCookThat

      Hi Kate, Use 350F

      • Thank you!

  5. Hey Ann,
    Is there anything I can use instead off the eggs? As in some sort of substitute?
    Thanks! =)

    • Admin HowToCookThat

      Hi Sara, Ann hasn’t yet tested this recipe with any form of egg replacement. If you experiment, then let us know how it goes.

  6. Can I use vegetable oil instead of butter??

    • Admin HowToCookThat

      Hi Danna, you could try replacing it but Ann thinks it would taste too oily.

      • I told my kids we’d play after I found what I neddee. Damnit.

  7. Hi Mrs Reardon! Do you think it would be possible to find the measurements for one serving? Also, if you’re not sure about using grams when you go to a store (I’m in the US, and we don’t really use them), is there any other way to tell? Your tutorials are AMAZING!!!

    • Ann

      Hi Talar, it makes 6 serves so you can divide everything by 6 for one serve. The recipe has oz listed as well 😀 hope that help

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