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.

96 Comments View Comments

  1. Dear Ann,
    Thank you! Your recipe helped me impress my math teacher! It was a beautiful, delicious dessert

  2. hi Ann it is ok if the warm chocolate cake keep in the fridge and just cook if ready to eat and not all together,like 2 or 3 at the time,thank you

    • Hi Lourdes, Cakes are always better fresh. The uncooked cake can be kept in the fridge for up to 24 hours only. To keep it longer it would no longer be fresh and could post a health risk because of the uncooked ingredients.

  3. Hello!! I love to try this recipe for my friends, but my friend Chrislyn is highly allergic to eggs. May I use flax eggs and still get the same results?

    • Hi Beth, That type of egg replacement isn’t available here for us to test so you will need to experiment.

  4. Hi Ann!

    I was hoping you could help me troubleshoot my cake. I followed most of the recipe besides substituting the AP flour with cake flour thinking it would have a soft cake texture but it came out “rubbery?” Is there anyway to get the cake to have more of a brownie/soft cake texture?

    • Hi Michelle, Cakes often come out a bit rubbery if they are overmixed once the flour is added (that develops the gluten in the flour). Ann suggests sifting the flour and just mixing it until combined.

  5. hi ann can you make a sophia the first cake i don’t understand all the videos and i think you can do it but no exotic ingrideants

  6. Wow. Great blog with good information on Chocolate.

  7. hola Ann, te conozco desde hace muy poco tiempo y me han parecido deliciosos tus postres; tengo una pregunta es que pronto cumplo años y quisiera preparar mi propio pastel, cumplo 13 años y me gustaría que tratara con música y sobre dibujo muy juvenil, por favor ayúdame o haz un vídeo te lo agradecería mucho!!!!!! 😀

  8. And by the way your photography is amazing in this recipe 😀

  9. Hi Ann
    I was wondering if I could use a muffin tin to back the cakes in since I don’t have any ramekins, will they turn out the same, will they need the same cooking time as the ones you baked?
    Thanks
    Julia 😀

    • Hi Julia, these cakes can’t really be turned out of a tray as they are warm, soft and gooey in the middle. Maybe if you use a heavy cupcake foil liner it might be sufficient, then you could lift each serve out. If you don’t have ramekins, small oven proof bowls or cups would work as well.

      • Thanks so much Ann
        I tried them and they taste sooo good and they turned out so well 😀

        • That is great to hear!

      • hi Ann
        i was wondering if you could bake them and then reheat them if i have any leftovers.

        • Hi Ashley, You could freeze any cake you don’t use for use at a later date.

  10. Just tried this and added walnuts! Can’t wait to taste it!

  11. I’m wondering if I have to put it in the fridge at all. But if I have to how long should I leave it in the fridge. (I want to make this all in one day. Maybe in a few hours) Thanks!!

    • Hi Lisa. You could refrigerate these for up to a day but they could go straight in the oven if you are short on time. They should be cooked and served immediately.

      • Thank you! I’m looking forward to making this!!

  12. Hi Ann! I have a question about the flour. I’m on a gluten free diet, so do you think I could possibly put millet flour instead of normal flour? Also do I have to put it in small bowls to cook it? Love, ilovechocolate~

    • Ilovechocolate, Ann hasn’t tested this recipe with Millet flour so if you do let us know how it turns out. This recipe is designed for individual serves rather than a larger dish.

      • Okay. I have only 3 ramekins. So should I half the recipe? I will defiantly tell you how it turns out! 🙂

        • ilovechocolate, that sounds like a good way to go.

  13. Hi I was wondering how much water we put in the tray? Maybe so that it goes up to a third or a half of the ramekins? I’m going to make these tomorrow for mom and dads anniversary and wanted to know! Looks delicious and can’t wait to try!

    • Hi Ariana, it really depends on the depth of your tray. Ensure the base of each ramikins is surrounded by water. 1/3 the depth would be fine.

  14. Is it safe to cook the dessert for that little of time? How big is the risk of salmonella from the eggs?

    • Hi Kenya, cooking for this amount of time ensures the eggs are cooked.

  15. Hi ann, I was wondering if I could bake less then six of these at a time? would the temperature or time for baking change? thank you!

    • Hi Isha the cooking time would be about the same.

  16. Wow, Ann! What a great dessert. This looks amazing, I can’t wait to make it! I think it’d be perfect for any occasion! Another great video, you’ve done a good job. Could you make a milk chocolate photo frame (with a mill chocolate stand) decorated with white chocolate piped on in swirls and dots? That would be awesome, thank you so much!

    • *milk chocolate stand, not mill

  17. hi ann can you make a sophia the first cake because i always get confused

  18. Hi Ann,
    I love your recipes!
    Where can I get popping sugar? I live in Melbourne.
    Margaret

    • Hi i’m in melbourne too and get my popping candy from ‘The Melbourne Food Depot’ its on lygon street in brunswick end but they also have an online store that deliver promptly.

    • Hi,
      Coles and Woolies both sell popping candy melts in their baking section.

  19. You are awesome! Love your blog.

  20. hi ann,
    i love seeing your videos every Friday. but this recipe inspired me the most .but i just wanted to know is it necessary that we should beat the eggs with a hand mixer or can we just eat it beat the eggs by hand. please reply. because i don’t have one.

    • I think you candy it by hand. it would take longer, but you can do it.

      • thanks kenya

    • Hi Yasmine, It would just take longer.

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