This Carnival Cruise Warm Chocolate Melting Cake is easily one of the most delicious, amazing desserts I’ve ever had in my life. And ya’ll – I’ve had a lot of desserts. This cake is melt-in-your-mouth delicious and with a side of vanilla ice cream… there’s just nothing better.
I know, I know, does the world really need this recipe shared again? Um, yes, yes it does. Because somewhere out there there’s a person who hasn’t tried it yet and if I just reach one person, it was worth it.
I cannot believe it’s been over 3 years since the hubby and I went on our Carnival Cruise. But more than that, I can’t believe I’ve had pictures of this recipe on my laptop for more than 2 years and haven’t shared.
So back in 2015, the hubby and I went on a cruise (look at his hair <3). Our first and only venture on a big ship and we loved it. The time away was wonderful and we’d go again in a heartbeat given the chance. In fact, the kids have asked if we could go on a family cruise, so maybe one day…
But let’s get back to the topic at hand.
Carnival Cruise Warm Chocolate Melting Cake
If you’ve never been on a Carnival Cruise, one of the best parts is the food. More specifically, the desserts. They had so many amazing things to choose from (I shared some others here). But after I had the Carnival Cruise Warm Chocolate Melting Cake, I didn’t order anything else.
Seriously. It’s just that good. In fact, I was so obsessed with the dessert that I asked the server (his name was Freddie 🙂 )for the recipe was so excited when he brought me back a copy of it! SCORE!!
So not long after we got home and I talked on and on about the dessert, my son Caleb decided to make it for me. And since then, we’ve made it many, many more times.
Add Vanilla Ice Cream.
Anyway – so when we make it – just so I can reminence about the cruise, I always serve it side by side with another small bowl of vanilla ice cream. And it’s just perfection. By the way – the gooey center is well… it makes me speechless. It’s like getting to eat the uncooked brownie batter without the guilt.
I like to get a scoop of the cake, and then a little scoop of the ice cream to go with it.
My mouth is watering just thinking about it. We may need to make some this weekend… that’s all I’m saying.
Okay – without further delay – let’s get to the recipe! Please be sure to read the notes and let me know if you have any questions about the recipe!
This Warm Melting Chocolate Cake is one of the delicious chocolate cakes I’ve ever had. Served with a side of vanilla ice cream – it’s melt-in-your-mouth amazing!
- 3/4 cup dark chocolate (6 oz)**
- 3/4 cup butter (6 oz)
- 4 large eggs (room temperature)
- 3/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
Begin by melting the chocolate and butter together over low heat.
In separate bowl, whisk the eggs and sugar together.
Once well blended, add the flour into the egg and sugar mixture.
Next you’ll add the egg/flour mixture to the melted chocolate and whisk together.
Pour the batter into your prepared bowls or ramekins. I filled 5 of my small ramekins 3/4 full and that worked well. For larger ramekins, it should divide evenly well into 4. Updated to add – I prepare the ramekins by spraying them with non-stick butter spray or Baker’s Joy (I have a homemade version here). You could also grease them with butter.
Bake in the oven at 390°F for 14 minutes. Even if they seem “not” done, do not cook any longer or you won’t get the gooey center. I had problems with my ramekins not sitting evenly on the oven rack so I placed them on a cookie sheet, but this is not usually necessary.
Remove from heat and garnish with powdered sugar. Serve warm with vanilla ice cream.
*This cake is not bad cooked all the way through, but it’s definitely a lot better when it’s not, so err on the side of undercooking vs. overcooking.
**I don’t always have dark chocolate chips on hand. Sometimes I substitute semi-sweet chocolate chips and it’s still delicious!
***We’ve tried doubling this recipe and not had great results. It comes together really quickly so we’ve found it’s just better to make 2 or 3 batches back to back vs. doubling or tripling (as needed for my big family).