Prep 30 mins
Cook 7 mins
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!
- 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
- 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.
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!