I have practically gone into a chocolate coma after I ordered TWO of those cakes for dessert one night on the Fantasy!
This is not the Carnival recipe (I looked in my Carnival cookbook, and it is not there), but this one looks pretty close.
Food and Wine Magazine. (from chef Jean-Georges Vongerichten).
Molten Chocolate Cake
1 stick unsalted butter
6 oz. good quality bittersweet chocolate
2 eggs
2 egg yolks
1/4 cup sugar
Pinch of salt
2 tbsp. all-purpose flour
Preheat the oven to 450. Butter and lightly flour four 6-oz. ramekins. Tap out the excess flour and set the ramekins on a baking sheet.
In a double boiler over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs and egg yolks, sugar and salt at high speed until thickened and pale.
Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool for about one minute and then cover each with a dessert plate. Carefully turn each one over, let stand for 10 seconds, then unmold. Serve immediately.
