Warm Chocolate Melting Cake

 

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 375F (190.56 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.

Resource: howtocookthat