Submitted by: LindaIt is worth going on a Carnival Cruise just to eat the "Chocolate Melting Cake"! This has been a favorite of our family since we first tasted it on the Carnival Paradise several years ago. The picture above shows the cake with 2 servings of ice cream (don't you hate it when you run out of ice cream before the cake is gone? It's like the cereal/milk dilemma). I have the actual recipe, which is delicious, but I'd like to share the "Cooking Light" version of the recipe, thanks to my front row friend Amy. This version tastes as good (in my opinion), and is better for us. Also, this recipe can be prepped and put into the fridge up to two days ahead of time. And yes, you will want to serve it with vanilla bean ice cream.
Hot Chocolate Fudge Cakes from Cooking Light Magazine (Dec. 2008)
3.4 ounces all purpose flour (about 3/4 cup)
2/3 C. unsweetened cocoa
5 teasp. instant espresso powder (I do NOT include this - I'm not of fan of mixing coffee with my chocolate)
1 1/2 teasp. baking powder
1/4 teasp. salt
1/4 C. unsalted butter, softened
2/3 C. granulated sugar
2/3 C. packed brown sugar
1 C. egg substitute
1 1/2 teasp. vanilla extract
1 (2.6 oz) bar dark (71% cocoa) chocolate (such as Vairhona le Noir Amer) finely chopped
2 T. powdered sugar
1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, cocoa, (espresso powder, if you want), baking powder and salt.
2. Place butter in a large bowl: beat with a mixer at medium speed 1 minute. Add granulated and brown sugars, beating until well blended (about 5 minutes). Add egg substitute and vanilla, beating until well blended. Fold flour mixture into sugar mixture; fold in chocolate Divide batter evenly among 10 (4 oz.) ramekins; arrange ramekins on a jelly-roll pan. Cover and refrigerate 4 hours or up to 2 days.
3. Preheat oven to 350.
4. Let ramekins stand at room temperature 10 minutes. Uncover and bake at 350 for 21 minutes or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar, serve immediately.
Yield: 10 servings; serving size: 1 cake