This week, I was inspired by a dessert I had eaten on a past vacation that I really wanted to try and recreate at home since I had been craving it! The carnival chocolate melting cake is famous for the rich chocolate and ooey gooey centre that pairs beautifully with vanilla ice cream. Upon doing some research, I found the recipe for the cake online, but the recipe was in ounces. Because I do not have access to a kitchen scale, I had to convert the ounces into cups as best as I could. As a first attempt, there are some adjustments I would make to the recipe for personal preference which I go into detail about in the tips and tricks section of this recipe.

Recipe:

Cooking time: 14 minutes

Makes: 2 Servings

Ingredients:

  • 3 ounces (3/4 cup) dark chocolate
  • 3 ounces (3/4 cup) butter
  • 2 eggs
  • 1.5 ounces (1/3 cup) sugar
  • 1 ounce (1/4 cup) flour

Preparation:

  • Melt the chocolate and the butter together
  • Whisk together the eggs and the sugar, mix for a few minutes, then add the flour and stir to combine
  • Add the egg mixture to the chocolate and butter mixture
  • Pour into an oven-safe greased mold
  • Bake directly in the oven at 390 degrees Fahrenheit for 14 minutes

Tips and Tricks:

  • After making this recipe once, I would add a little more sugar into the mixture to create a more sweet cake vs a rich cake.
  • To melt the chocolate and the butter I used the double boil method. I would recommend using this but if you are unable to, it should work in the microwave, just make sure to put it in for short intervals and stir often!
  • Be careful when baking. I removed the cakes from the oven before the 14 minutes was up as I believed they were done when they were not cooked enough. I then had to put them back in the oven, and unfortunately overcooked them. You want the outside of the cake to be set and the middle to still be nice and jiggly.
  • This dessert pairs best with a small scoop of vanilla ice cream either on the side or on top, it’s up to you! If you do not have ice cream on hand, whip cream is also a nice alternative.
  • I dusted the cakes with a little bit of icing sugar just to make them a little more appealing to the eye, but this is not necessary.