Oceania Cruises Recipe for a Decadent Chocolate Cake

By The Cruise Web, Inc.

The sinfulness of chocolate.

[Note: We’ve updated the recipe with a rich chocolate sauce to pour over the cake!]

What could be more sinfully delicious than a rich chocolate cake that oozes with warm melted chocolate? This chocolate cake is a favorite with many chocolate lovers because it includes both the seductive melted chocolate and the airy and light taste of the cake. Here is Oceania Cruises’ take on the treat, the Bittersweet Chocolate Fondant Cake. This recipe serves about six people. Remember, to experience the true decadence of this treat you should be dining in one of the beautifully adorned restaurants aboard Oceania Cruises.

Ingredients:

For the Ganache Filling

  • 2 oz. bittersweet chocolate (recommended 70% cacao or higher)
  • 5 tbsp. heavy cream
  • 1.5 tsp. unsalted butter

For the Cake

  • 7 tbsp. unsalted butter (will need extra to butter the ramekins)
  • 4 oz. bittersweet chocolate
  • 4 large eggs
  • 3 tbsp. granulated sugar
  • .25 cup and 1 tbsp. all-purpose flour

For the Chocolate Sauce

  • 5 oz. semisweet chocolate (recommended 64% cacao)
  • .75 cup heavy cream
  • .75 tsp. pure vanilla extract
  • 1 tbsp. unsalted butter

Instructions:

For the Ganache Filling

  1. Bring the cream to a simmer over medium heat
  2. Pour the cream over the chocolate and let sit for 1 minute, then whisk until smooth and shiny.
  3. Whisk in the butter.
  4. Let cool at room temperature for 1 hour. Cover and refrigerate until firm for 2 hours.
  5. Take the firm filling, divide into six portions and roll each into a ball and return to the refrigerator.

For the Cake

  1. Preheat the oven to 400 degrees.
  2. Butter six ramekins and line the bottoms with parchment paper. Place on a sheet pan.
  3. Melt the chocolate in a double boiler over simmering water. The chocolate should be between 110 and 115 degrees using a thermometer, or warm on your lips.
  4. Combine eggs, butter and sugar, whisk over the simmering water (without the bowl touching the water) for 1.5 minutes. Then continue to whisk with a mixer on medium-high speed for five minutes or until fluffy.
  5. Sift the flour over the egg mixture. Fold the flour into the mixture.
  6. Fold 1/3 of the egg mixture into the melted chocolate. Take the next 1/3 and fold in, and the last 1/3 and fold in.
  7. Pipe or spoon 1/4 cup of the batter into each ramekin.
  8. Top with one filling ball.
  9. Put the remaining batter on top of the filling ball.
  10. Bake for 10 to 12 minutes or until a skewer placed on the edge comes out clean.
  11. Let sit for 1 minute.

For the Chocolate Sauce

  1. In a saucepan bring the cream to a simmer over medium heat.
  2. Remove from heat and pour over chocolate in a medium bowl.
  3. Let sit for 1 minute.
  4. Whisk the chocolate and cream together until smooth and shiny.
  5. Whisk in the vanilla and butter.
  6. Let cool to room temperature. Pour  one tblsp. over each of the cakes when ready to serve.

We encourage you to make this recipe for yourself and send us a photo of your finished cake before you dig in!

What is your favorite indulgence on a cruise?

The Cruise Web, Inc.
The Cruise Web, Inc.
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4 comments

1 Judy Vandewiele { 03.23.13 at 6:00 pm }

Oceania chocolate decadent desert did not explain what happens to the of 7 Tablespoons of butter in the Cake part. I assume it goes in with the chocolate. For the filling: Never got firm enough to roll into balls.

2 Rosalind { 03.25.13 at 12:59 pm }

Hi Judy, You are correct and we’ve updated the recipe. Of course you can add the butter to the chocolate, we’ve added it to the eggs and sugar mixture, prior to sifting the flour. As for the filling, the ganache must be thoroughly cooled to stiffen enough to roll into balls. I like to make the filling the night before (stored in an airtight container) and refrigerate until ready for baking.

3 Jan { 04.05.14 at 5:23 pm }

The above recipe indicates 1.25 tablespoons of flour. I think it should be 1/4 cup plus 1 tablespoon all-purpose flour?

4 The Cruise Web Team { 04.07.14 at 8:35 am }

Jan,

You are certainly correct. I have just updated that recipe. Thanks for your input.

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