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Old March 14th, 2007, 12:03 PM
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Default Warm Chocolate Melting Cake Recipe

I found this recipe for Warm Chocolate Melting Cake. Has anyone ever used it or have one they got from the carnival cookbook? Thanks, Carla


Melting Chocolate Cake served with Vanilla ice cream
Portions: 1000

Ingredients:
Semi Sweet Chocolate 70 lb
Butter 70 lb
Fresh Eggs 700 ea
Sugar 18 lb
Flour 25 lb

Method:
* Melt chocoate and butter
* Mix half egg and sugar and whisk for few minutes and add flour. Then
add the balance egg.
* Add egg mixture to the melted chocolate mixture.
* Pour the mixture in the ramekin cups.
* Bake directly in the oven at 200 degrees C for 15 to 20 minutes.
* Serve with vanilla ice cream in 2 oz ramekin cups.
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Old March 14th, 2007, 01:12 PM
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WOW,,,sounds great! (my mouth is still watering thinking about how good this stuff is) Now, all I have to do is get 998 friends to come over and share this wonderful dessert!!!!

Ken
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Old March 14th, 2007, 02:23 PM
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Surely you can eat more that two. Here is a version that I found for making a smaller batch. Haven't tried it yet, but will soon.
Gary



Warm Chocolate Melting Cake
Carnival





Warm melting chocolate cake at home!!! Did the conversions from Carnival's jumbo recipe and tried it...I think we've got it! Here's the recipie I used:

8 oz. dark chocolate (i used 1 1/3 C. semi-sweet choc. chips)
8 oz. butter (i used one stick salted, one unsalted)
5 eggs (room temperature)
5/8 C. sugar
2/3 C. flour

Melt chocolate & butter over low heat. In mixing bowl, mix eggs and sugar, then add flour. Slowly whisk into the melted chocolate mixture. Pour into greased (i used Baker's Joy) ramekins. (i tried 4 oz. & 7 oz. -- 7 oz. is just too big!) Bake at 400 F for 12-14 minutes. Yield: 36 oz. unbaked batter; 8 servings if you use a 4 oz. ramekin.

Adjust times according to the size ramekin you use, and the texture you prefer. In a 4 oz. ramekin for 13 min., the texture on the inside of the cake was a little heavier than pudding, kind of like a loose fudge. I also did some in my convection oven at 350F. 13 minutes in a 4 oz. ramekin yielded a smooth, hot fudge sauce-like center. In the 7 oz. size, 16 min. at 350F in the convection oven produced a pudding-like texture in the middle. Regular oven, 7 oz. size, at 400F, smooth, heavy sauce-like texture resulted after 14 min.
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Old March 14th, 2007, 02:32 PM
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I was doing the conversions too! Here is what I got for a serving size of 10:

11.2 oz of Semi Sweet Chocolate
1 1/3 cups butter
7 eggs
1/3 cup sugar (granulated)
1/2 cup flour

I am going to try by this weekend. Let me know if anyone else has any luck
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Old March 15th, 2007, 02:07 AM
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So rich
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Old March 16th, 2007, 02:56 AM
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Quote:
Originally Posted by mehawk
So rich
Yet, SO delicious!
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Old August 26th, 2007, 01:14 PM
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We were just on the Imagination and my 10 year old son loved this desert. Can't wait to make it for him.






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Old August 26th, 2007, 03:33 PM
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We were just on the Imagination and my 10 year old son loved this desert. Can't wait to make it for him.

Actually, if yah want a quick and easy proxy for Carnival's melting cake, just pick up a Duncan Hines Chocolate Molten Lava Cake mix. Now nothin tastes the same as when you're floating on the Caribbean bein waitin on hand and foot, but yer 10 yo will never know the difference. Biggest difference I notice, I'm told to get it myself when I order seconds. Service is POOR at my house. Make sure yah serve it warm outta the oven with vanilla ice cream.
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