Have you tried the Carnival Cruise Line Warm Chocolate Melting Cake? If you’ve been on a Carnival Cruise, you know how amazing it is. If not, you can indulge in this decadent chocolate melting cake at home.
Our sister, Elise, just got back from a cruise to the Caribbean with her family. As soon as she stepped on land she called me and said, “We need to figure out the recipe for the Melting Cake they served on the ship. It was to die for!” Literally, moments later I was on the phone with GET AWAY TODAY telling them about my sister’s cruise and they said “We have the recipe for that cake! A couple of our cruise specialists got the recipe from their last cruise!” I am not even kidding, that same day I went and got the ingredients to make it. Let me tell you – it was fabulous!
MY LATEST RECIPESOur parents were on the same cruise with my sister. The next day they came for dinner. I made the melting cakes to see how they compared with the cakes on the ship. We are very picky about or copycat recipes and don’t post them unless they are PERFECT. They said the recipe is right on the money. They said it tasted EXACTLY like the cake they served on the ship. They had only been off the ship for a few days so the cake was still fresh in their memory.
This recipe is SO EASY. In less than 30 minutes you have a delectable dessert that everyone will be raving about for weeks! A couple of quick notes about the cake:
- It is supposed to be spongy and cake-y on top but gooey and melty in the middle. After 14 minutes be sure to keep checking it. You don’t want it to be cake-y all the way through, nor do you want it to be too runny.
- Use your good judgement for doneness because oven temps and elevations are different for everyone. If you are worried about it, keep doing the “toothpick test” every minute or so. If you put the toothpick all the way down to the bottom and the bottom half of the toothpick DOESN’T come out clean.. you did it right!
- 3/4 c. 6 oz. dark chocolate chips
- 3/4 c. 6 oz. butter
- 4 eggs room temperature
- 3/4 c. 6 oz. sugar
- 1/8 tsp. vanilla extract
- 1/4 c. 2 oz. flour
- Preheat oven to 375-degrees. Melt chocolate and butter in a small saucepan, cool 10 minutes. In the meantime, in a separate bowl, whisk eggs and sugar together. Add flour and whisk until flour is well mixed in. When chocolate has cooled stir in egg mixture.
- Fill 7oz. ramekins about 3/4 of the way full with chocolate batter. Bake for 14 minutes. You may need to add an extra few minutes of baking time depending on your elevation.
- The cake should be cake-like and spongy on the top but the middle of the cake should be melty and gooey-- the consistency of pudding, not too runny. Do not let it overcook--watch these babies closely! Serve with ice cream. (makes 4 servings)
As I mentioned earlier, I was on the phone with GET AWAY TODAY trying to book a last-minute vacation for my family and they were telling me how this month (October) is National Cruise Month! That is why Get Away Today was so gracious to share this Carnival Cruise recipe with us. If you are looking for a fun place to go on vacation or if you are even just thinking about going on vacation, click HERE to see the deals that they can get you! 
By the way, can I just say I LOVED working with them on booking our vacation for next month? They definitely make you feel like a VIP no matter what your budget is! You can call them personally and they will answer any and all of your questions and give you EXPERT advice! They will help you find the perfect vacation for you and your budget. It makes me feel more special saying that I have a “travel agent” rather than saying “I found a deal online”. They can find better deals than what you can find on other travel sites and you can actually TALK to someone to structure your vacation. Call them. Tell them Favorite Family Recipes sent ya! And tell them how much you love this chocolate cake!
We also use GET AWAY TODAY for booking Disney Vacations…
and trips to Universal Studios!
Terry says
You are my hero!!! I have been on 6 Carnival cruises and I always order the chocolate melting cake every night. I have been trying to find this recipe!! They serve it with a scoop of vanilla ice cream, but I always ask for chocolate and they bring out two scoops. Thank you for posting this!!
Erica says
Yay! I am so excited that YOU are so excited. I am not kidding, I have made this 3 times in the last 3 days. haha I am tempted to book a Carnival cruise just so I can have this every night!
pam says
My neighbor just gave me this recipe saturday, they had just got home from a cruise, and they were given this recipe from the Chef’s table. the only differet is theirs said 1.5oz sugar, where as yours is 6oz. I think I will try your recipe, you just never know…. I enjoy your blog, come here weekly.
bree says
I just posted on fb my excitement of this recipe as well-but I did also want to say that we also booked with getaway today (just thinking it was the best deal we could find) and they completely took care of everything-and were simply THE best! You really do basically get a travel agent without the travel agent costs. We will definitely be using them in the future as well. Thanks again for posting this recipe and for getaway for sharing it! 🙂
Echo says
Aren’t they the best?! We love working with them!!!
Dawn says
I also have traveled on many cruises and carnivals melting cake is the best. I asked the maître d for the recipe and he gave it to me! Haven’t made it yet.
Rosemary Palmer says
We have been on 3 cruises and I found several recipes and changed them a bit to make my own. I’m anxious to compare and see how close I got to it. Thanks.
Kimberly Vojacek says
I had these every night when I was on my carnival cruise! can’t wait to try the recipe.
Marsha Moffitt says
Is it possible to make these ahead of time, and then pop in the oven during dinner? I just came back from a cruise and just knew I’d find a recipe for them somewhere.
Erica says
hmmm haven’t tried that but it might be ok if you kept it covered and refrigerated until ready to bake!
Jenny says
I am wondering what kind of flour should be used?
Erica says
Just regular enriched white flour
Elaine says
Is this self rising or what?
Erica says
I’m not sure what you are asking– but yes it rises in the oven
Denise says
She was asking do you use plain or self-rising flour? We enjoyed this cake every night on our cruise. We will be making this for Christmas…
Erica says
just plain flour
Stephanie gillie says
Is that self rising or plain flour
Favorite Family Recipes says
We just use plain flour 🙂
Karen says
THANK YOU for posting this recipe. I made these for desert after Easter dinner and they were PERFECT. I doubled the recipe and had more than enough batter to fill 8 ramekins. Tasted just like the ones I have had on board. I used Baker’s semi sweet baking chocolate. An easy recipe that is a sure fire success!
Erica says
Karen– so glad you liked them! Aren’t they EASY?! I find myself making them more than I probably should 😉
D. Elaine says
Did you just double all ingredients or just specific ones in the recipe?
Jennifer G. says
I just got back from a Carnival cruise to Alaska 2 weeks ago. This was the best dessert on the ship. I ordered it 3 times. I can’t wait to surprise my husband and make this!
Jason C. says
This is one of my favorite desserts! Being a self confessed chocoholic. On my last cruise with Carnival (September 2014) we asked our server if he knew the nutritional information for the melting cake. He came back and told us that each serving , not including the ice cream, was almost 1000 calories. It’s a 1000 calories of pure heaven as far as I’m concerned.
Erica says
wowza! I hope it’s not that much. save you calories for they day! So worth it! 😉
julierawat7676 says
Very nice looking :-Full Melt chocolates are organic fair trade premier brand of medicated chocolate bars.
full melt chocolates are too delicious.
🙂 🙁
Peggy Ferguson says
No comment just a question can this dessert be made made in a regular cake pan instead of the ramekins ???? would love to make this and take to family gathering…
Erica says
I don’t think it would be the same if you made it in a cake pan. The consistency you wouldn’t be right. You are welcome to try it though! If you do, please come back and let us know how it turns out
Nicole says
What size ramekins? Small or large?
Erica says
6-7oz. is the perfect size. 🙂 So I guess– medium sized?
Peggy Ferguson says
I would like to know if this dessert can be made in a regular cake pan ?? I would love to make this for family gathering but feel the ramekins would be to hard to transport..please help
Erica says
It won’t turn out the same– for the right consistency it has to be in ramekins 🙁 you can try it though and let us know how it turns out!
Susan Moss says
I agree that I don’t think it would work as a full size cake but I have seen a recipe for such. I just don’t remember where. Google it or go to Pinterest and you may find it.
Leslie says
How many ramekins does this recipe fill?
Erica says
It makes 4
Sarah Palladino says
I have made Ina Garten’s Brownie Pudding a few times, and it might be similar: http://www.foodnetwork.com/recipes/ina-garten/brownie-pudding-recipe.html. You bake in a full size casserole dish. It’s really good.
Erin says
Okay, I have a recipe that I got off of the Carnival website a couple of years back and it is not the same as this recipe at all, but it never seems to work quite right, so I’ll definitely be giving this recipe a try!
Sandy says
Just wondering if anyone has any experience making this dessert Gluten Free and how you go about it?
Ashton says
After the chocolate has cooled and you add in the egg mixture to the chocolate, what do you do? Do you combine the chocolate and egg mixture with the flour mixture? Maybe I missed it but it seems like there is a step missing somewhere.
Erica says
Yes, in the first step you add in the flour mixture ..
carol says
Do you need to grease the ramekins?
Erica says
You don’t need to but you can if you would like!
James R. says
Just made this for my wife, as an early Valentine’s Supper! She said that it is Restaurant quality, and definitely reminded us of our Cruise. ( where we had way too many )
Thank you for this posting
Echo says
You win the best husband ever award! I’m so glad you and your wife like the recipe!
Diana Lovell says
I made this for Valentine’s Day yesterday but my husband said the chocolate didn’t taste the same. On Carnival it was a lot richer tasting and my husband thinks they used chocolate syrup in it as well. I remember it was too rich for me but he had it every night. The recipe calls for dark chocolate but doesn’t specify, sweet, semi-sweet, no sugar, etc. nor does it specify the cocoa content such as 60% which is what I used as opposed to Scharffenberger which is 90% cocoa. All of this makes a big difference to the end result as 90% would produce a much richer but less sweet chocolate. As far as I was concerned, it was just right for me but not for him although he liked it.
Our next cruise is on Princess to Hawaii in April so I won’t be able to ask them until next January when we cruise to Puerto Rico. I used Giardelli’s bittersweet chocolate which is 60% cocoa which is not that strong. I did leave the pudding in the oven a little too long (my oven is a bit out of wack) but there was still plenty of gooey chocolate to eat. My hubby said to only put one egg in it instead of two as it waters down the chocolate. At 1000 calories a pop I’m not sure I’ll be making this that often anyway!
Ktrist says
I, too had these on my recent cruise on the Triumph. I found the recipe on Pinterest but it is exactly like this one. I baked them at 375 for 17 minutes. While they looked gooey in the middle they weren’t.
I found another recipe that claims to be authentic but it states to bake at 390 (What? I don’t have that temp on my oven) and the amounts of ingredients are way different. I think I’ll bake at 350 for 15 minutes.
Neither of the recipes tells you how much to fill the Ramekins. I have 8 oz. cups. Should I fill 1/2 or 3/4?
I’ll change my rating if I can get it to turn out right.
Erica says
You want them to be about 2/3 full– check them often after 14 minutes using the toothpick test.. You do NOT want the toothpick coming out clean. You want about half of portion of the toothpick that was stuck in to be gooey
Tiffany says
Just curious when to add the vanilla? I made this and it turned out delicious but then I realized I had pulled the vanilla out and then never added it because I missed it in the instructions. I’m assuming you add it to the eggs and sugar but I wanted to double check for next time. Great recipe, thank you for sharing!
Erica says
Yes, you will want to add it with the eggs and sugar
Chocolate martini lover says
What brand of dark chocolate chips do you use???
Echo says
I love Ghirardelli dark chocolate chips. 🙂
Angie says
Thank you so much for sharing this recipe!! I went on a New Year’s Carnival cruise for my honeymoon, last year, and our waiter knew to bring this every night…I have, literally, never tasted anything better!! I can’t wait to try it! 🙂
Echo says
I’m excited for you to try it. I think you’ll love it!
Connie says
Do you not bake these in a water bath?
Erica says
Nope. Just straight in the oven 🙂
debbie says
My ramekins are only 4 ounces. Should I adjust the recipe and/or the cooking time???
Erica says
If it were me, I would probably decrease the time a little bit (probably not too much). Just keep an eye on it and make sure it doesn’t get over-done.
San says
I tried this yesterday but a different recipe and it got over cooked. I live in Colorado so there is high altitude. What do you suggest for temp wise? Also my ramekins are four ounce.. And do we have to put the egg mixture into the chocolate mixture that’s in the pan? Can I actually put the chocolate mixture in the egg mixture? And mix it until it’s evenly spread right? I’m so not a baker but I’ve been craving carnival cruise molten lava cake for two years… Please and thank you!!
Erica says
If you are at a high altitude you might actually have to cook it LONGER… I would keep the temp the same unless your oven typically bakes hot. If your ramekins are smaller you will need to reduce the time. Yes, you can put the chocolate in the egg mixture. 🙂 Hope all this helps!
Julie says
I used Scharffen Berger 62% petite baking squares, semisweet and these were awesome, but they took almost twice the time to bake. I went the 14 min then about 9 more till they were perfect.
Sue says
We too have been on Carnival many times and absolutely love this dessert. What type of butter are you using, real, margarine, no salt, sweet? Thank you so much for posting the recipe.
Erica says
Real butter. I like to used the salted sweet cream butter. Hope this helps!
Martha says
We just got back from a cruise on the ship “Carnival Freedom” and my husband took a tour of the ship and asked for the recipe which they gave him in the Galley and the one I have has no mention of vanilla. This cake has the flavor of Coa Coa gravy that my mother in-law used to make and everyone loved it! I will use the recipe I have and see how it turns out. Thanks for sharing I think everyone needs some of this in their life! 🙂
Erica says
Give it a try and let us know how you think it compares! How fun you just got back from a cruise!!!
Mazza says
Just made this with my daughter and it is delicious. Being English we served it with custard, delicious!!! Thank you for sharing, Mazza and Anni-Mae.
Echo says
Thank you! I’m so glad you liked it!
Renate Harris says
My son had this for dessert every night when we were on our cruise. I just loved it as well. So glad you posted the recipe, now I can try to make it at home.
Erica says
Let us know what you think! Oh man, we LOVE this stuff!
Janet says
I have never had these. Just wondered – are these served right out of the oven, or should you wait until they have cooled off to serve? Thank you!
barbara marcinko says
Can you use almond flour instead of regular flour, and instead of sugar Swerve??
Favorite Family Recipes says
I am not familiar with Swerve. Are you looking for GF substitutions?
barbara marcinko says
Low carb diet, but I am going to try the recipe with the flour, just use Swerve instead of the sugar.