Published by Jeremy. Last Updated on February 7, 2023.
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Food on cruises is always something to be suspect of, and with good reason. Feeding 3000 people daily on a floating vessel is a feat only done by true masters.
While the overall quality of the food received a hit or miss rating from me in my food report, there were some amazing gems mixed in with some unfortunate misses.
One of those was the warm Carnival chocolate melting cake, a dessert so rich, so decadent that my fiancee ordered it seven nights in a row. While that may be impressive, what is more impressive is that my anti-chocolate palate was satisfied such that I even ordered it a few times myself.
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So what are two food loving bloggers going to do about it? Make it at home, of course!
Carnival Chocolate Melting Cake
Ingredients for Chocolate Melting Cake (makes 6 cakes in 8oz ramekins)
8oz semi-sweet chocolate
1 cup (2 sticks) of butter
1 cup flour
7 eggs
6 tablespoons sugar
a pinch of salt
powdered sugar to garnish (optional)
vanilla ice cream to side (optional)
How to Prepare
Preheat oven to 375°F
Melt chocolate and butter in a pan, cool for 10 minutes
In a separate bowl, mix 4 eggs with sugar, whisk
Add flour and salt, whisk
Add remaining 3 eggs, whisk
Add egg mixture to chocolate mixture, mix until uniform
Grease ramekins with butter or cooking spray
Pour batter into equal parts in ramekins, approx 1/2 to 2/3 full, cakes will rise
Bake 10-13 minutes*, check with a toothpick. The top should be cooked, inside should be melting
Serve immediately
*The original recipe we found calls for 15-20 minutes of cooking time, we baked our first batch at 13 minutes had the initial few bites with a melted center, but as we continued to eat the center baked through completely. We would cut back to 10.5-12 minutes in the future.
Although also note the recipe was created at an elevation of 1,300 feet as cooking times may vary based on your location.
Since the chocolate melting cake will continue to cook once removed from the oven, consuming immediately is a must. Within a short period of time the melting cake will evolve into full on cake. So unless you have 5 friends willing to eat the delicious dessert, or have an appetite for two, save some batter for the next day to have a second batch.
Looking for stories from around the Caribbean (where we enjoyed this delicious dessert nightly)? Check out our posts on the drinking rum in Puerto Rico or snorkeling with dolphins!
About Jeremy
About the Author: Jeremy is a full-time travel writer based in Pittsburgh and primary author of this site. He has been to 70+ countries on five continents and seeks out new food, adventure activities, and off-the-beaten-path experiences wherever he travels.
That looks so good!
We haven’t tried putting it in the fridge before making it. Always so hungry to get it out and in our stomachs as fast as possible (which is good because if you let the final hot product sit, it will cook all the way through!).
Since it is melted butter, cracked eggs, etc, we probably wouldn’t store it in the fridge for more than a day for sanitary concerns. I am not sure how long a raw egg out of its shelf would remain fresh so I wouldn’t tempt it much longer.
Can the batter be made ahead of time and put in the fridge?
My absolute favorite dessert on land or sea!
Hi Anonymous. Thanks for commenting! I just checked the source of the recipe we found and it appears they’ve taken the link down. I do remember they said that this recipe was published in one of the on-board newsletters that is in your room each day. How is your recipe different? I’d love to try it!
I have not tried this recipes but I just got back from a carnival cruise and the recipe i got from the chef is quite different,
I think we have an 8 ounce ramekin from what Angie remembers them as. Hope that helps!
what size ramekin did you use for the chocolate melting cake
Nice video! It looks really good, too, and I’m not a huge fan of chocolate either.
Drooling!! That actually looks really easy to make. Good job on the video!