Warm Chocolate Melting Cake (Lava Cake)

 

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I first had the chance of feasting on this decadent and luscious dessert on a Carnival cruise to Mexico. It was just a pure, unadulterated, and chocolatey deliciousness! It was paired with a good vanilla ice cream. The combination of warm chocolate cake and cold vanilla ice cream is one of the best in my vocabulary! Carnival Cruise Lines is willing to share the recipe to everyone, and it’s easy to find online as well. The caveat? The recipe that was given to me by a cruise staff is a recipe for a huge batch of this dessert (not surprisingly, I guess). As much as I like to devour this, I don’t think my family and I can eat that much. So, here’s my take on their warm chocolate melting cake. I tweaked some changes, reduce the amounts of ingredients (especially the sweetness), and it came out soooo delicious!!

Not to mention that you can make this in advance. Yes! I’ve experimented on this during the weekend and I was very successful. Initially, I had thought that the batter has to be cooked almost immediately as there could be some textural changes and such. Additionally, you can only serve this warm, meaning you have to make this just minutes before serving, which may not be ideal at times. However, after last weekend, I found out I was wrong on both accounts. No changes in the batter as long as it’s kept in the fridge, and even though it’s no longer served warm, it’s still quite delicious!!

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