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. In your recepies you always use degrees Fahrenheit or Celsius and I was wondering the gas mark for these temperatures?

    • Hi Zara, we don’t have gas mark’s on our ovens like you are asking for, but a quick search online should help you determine the equivalent.

  2. Hi!
    I was wondering if i can cook them in the microwave?

    • Hi Sara, Because of the way microwaves work you will find this recipe will not work as well. You want it to stay soft and moist in the middle but it is likely that the middle will be overcooked when down in the microwave.

  3. hi ann i just asking the egg inside the cake it cooked or not?

    • Hi Menna, Yes the egg is cooked.

  4. Is it ok if we use semi sweet chocolate chips instead of dark?

    • Hi Grace, you can use a different type of chocolate if you prefer, but ensure that it is real chocolate and not fake for best results. Some chocolate chips are made with additional ingredients to help them hold their shape when cooking. You need real chocolate.

  5. I’m so glad you posted this recipe Ann. I have been on a few Carnival Cruises in the Pacific and i too loved the warm chocolate melting cakes. I will try to make them this weekend 🙂 thanks.

  6. Are the ramekins 4oz?

    • Hi Ednie, Ann used 300ml bowls or 10 oz.

  7. This is one of the reasons the dessert is cooked in a bain marie (hot water bath) the bath, while regulating the temperature to ensure it doesn’t get too hot also brings the internal temperature up high enough, and quick enough to kill the bacteria. The danger zone is between 4 and 60 degrees Celsius, if you’re having more worries fill your basin with hot water from your kettle 🙂 and cook for the full 15 minutes.

  8. Hi, Can we melt the chocolate with the bain-marie technic? I just burned my chocolate in the pan 😛

    • Of course you can.

  9. Hi, I was wondering does it matter if we use real chocolate or fake chocolate in this recipe?

    • Hi Celeste, Ann always prefers real chocolate as it tastes better, but you could use fake choclate if you prefer.

  10. Can I make it in a cupcake pan?

    • Hi Michelle, You could cook them in a cupcake pan, but it would be difficult to get them out for service.

  11. Hi. Why do you have to put water at the bottom of the pan?

    • Hi Michelle, the water limits the temperature from increasing above 100c, so they cook evenly and gently.

  12. Hello
    I just wanted to know where you can buy popping sugar in Australia?

    • Hi Zay, You can usually pick up some in Coles or woolworths in the baking/dessert section. Cake decorating stores usually stock it as well.

  13. hi Ann how many eggs would i put in if i half the recipe?

    • Hi Melinda, You could try 3 extra large eggs.

  14. how do u change the recipe to serve 4 people

    • Hi Tannah, Homestly this dessert is so yummy we suggest making the 6 and popping 2 in the fridge to cook the next day OR cook all 6 and let someone have seconds!

  15. my cake comes out tasting eggy is there anything i can do to stop that from happening ?

    • Hi Sana, the texture in the centre should be similar to custard. It wouldn’t usually taste eggy. If the flavour rather than the texture is of concern you could add flavour using vanilla or marsala or similar.

  16. could i use only four eggs insted of 7?

    • Hi Emily, This recipe is designed to work with 7 eggs.

  17. Can we use milk chocolate

    • Hi Maleeha, You can use milk chocolate, though the flavour will be less chocolatey!

  18. I really loved this.
    Really very delicious

  19. i have seen all how to cook that videos. the best on i liked was this one .
    really loved it

    • Thanks Tania!

  20. Hi! What kind of chocolate should we use? Would any kind of chocolate bar work?

    • yes i think so . but chewy caramels and coconuts wont work. pure chocolate like dairy milk should do.

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