Recipe by coconutcream
I haven't tested this recipe yet, but it's from the Food Network and is supposedly just like the delicious warm chocolate cake served on Royal Caribbean cruise ships!
Top Review by ludybella
I'm so glad I found this recipe! Everytime I go on a Royal Caribbean cruise I have to have one of these deilcious cakes but now I can make them at home! The only change I made was the cooking time (when I ate these on the ship the middles were never runny) I cooked mine for about an additional 10-12 minutes longer on 325 F. They turned out perfect!
- 1 cup unsalted butter, softened
- 8 ounces bittersweet chocolate, chopped
- 1⁄2 teaspoon instant espresso powder
- 4 large eggs
- 4 large egg yolks
- 2⁄3 cup granulated sugar
- 4 teaspoons all-purpose flour
- flour or cocoa, for dusting molds
- unsalted butter, for buttering molds
Directions See How It's Made
- Preheat oven to 450°F.
- Butter and lightly flour 6 (6oz) ramekins. Tap out excess flour.
- In a small saucepan, bring 2 inches of water to a boil.
- In a large glass bowl, add butter, chocolate and espresso powder.
- Lower heat and place bowl over the simmering water. Slowly whisk mixture until the chocolate is almost completely melted.
- Remove bowl from heat and continue to whisk mixture until all chocolate has melted. Allow to cool slightly.
- In a large bowl, add eggs, yolks, and sugar. Using an electric mixer, beat until light and fluffy and pale in color.
- Reduce speed to medium-low and slowly pour in the chocolate mixture. Add the flour and mix until just combined. Do not overwork the batter.
- Divide the batter between the molds.
- Place molds on a baking sheet and place in oven for 7 minutes. The top and sides should be cooked and dry and the inside will be runny.
- Using oven mitts, carefully invert each mold onto a plate and let sit for 10 seconds. Then lift one corner of the ramekin and the cake should slip out.
- Garnish with sweetened whipped cream and serve warm.