chocolate melting cake

[drlivingston]

This is a copy from Georges Blanc:
"I begged our maitre'd for the recipe. The one I have is autographed by the head chef on the Pride.... good luck with conversions.
For ten Portion:
375g Black Chocolate 64% (very important not to use other types of choc)
375g Butter (not margarine)
8ea Egg yolk
7ea egg whites
250g sugar
170g sifted flour
-Melt the chocolate and the butter together until 64 Celsius
-Blend the egg yolks, egg whites and the sugar together then add the butter-chocolate mixture
add the flour, using a wisk
Put it in the forms (prepare with butter and flour) and leave it for one day in the fridge
bake directly in the oven at 200celsius for 8 minutes"

And this is a recipe from Pamela Lanier's Bed and Breakfast:
Warm Chocolate Melting Cake
Ingredients:
Fondant Cake:
6 oz. Bittersweet Chocolate
3 1/2 oz. Butter, Room Temperature
2 Eggs and 2 Yolks, Room Temperature
3 1/2 oz. Sugar
1 1/2 oz. Flour, Sifted

Instructions:
Melt the chocolate & butter in a double boiler. Whip the eggs, yolks, & sugar to the ribbon. (pale yellow). Sift the flour into the eggs and fold. Then fold in the chocolate. Don't over the work!! Butter ramikins and parchment paper and dust with cocoa powder. Butter ramikins 3/4 full with the batter. Bake in a 350° oven for about 10 minutes. Let cool for a minute or so then unmold.

*Serve warm with coffee ice cream.

[Chef Ken]

So for the home, roughly:
1 lb. butter
1 lb. chocolate
10 eggs
3/4 lb. sugar
½ lb. flour

Just winging it, but that is what I see.

[Andrealovescruising]

You're awesome, Ken. You can't go wrong with Paula Deen and anything she makes. Just wondering which one to try first. Decisions, decisions.

A'ndrea

[Dave]

Originally posted by Andrealovescruising:
You're awesome, Ken. You can't go wrong with Paula Deen and anything she makes. Just wondering which one to try first. Decisions, decisions.

A'ndrea

Paula has never been known to shy away from the butter and eggs in her recipes!

[goin' cruisin']

For the diabetics out there, can you substitute Sweet N Low, and if so, what's the conversion?

[Andrealovescruising]

Dave, you're right. No low calorie recipes with Paula Deen. Very southern and delicious.

G.C., have you tried Splenda for baking? Conversions are right on the package.

A'ndrea

[goin' cruisin']

Nope; don't have the need to substitute; was just asking for the less fortunate out there.

[Casanova frankenstein]

Originally posted by sherri:
Okay!! That's IT!!! I have heard everyone druel over this cake..... I was on the Ecstasy and never even seen any chocolate cake on the menu...Is it served on every carnival ship? Is it on the main menu? Or just the midnight buffet???? Now I have got to know. lol

Well at least at the Canival Destiny they put it on the menu, every single day of the week, they say "Is a good option for someone in a Diet...NOT!!!"

[DUTCHMAN]

MELTING CHOCOLATE CAKE:
1 lb Black chocolate
1 lb Unsalted Butter
10 ea Eggs Whole
4 oz Sugar granulated
5.5 oz Flour H &R

METHOD:

Melt the chocolate & butter
Mix the eggs & sugar and whisk for few minutes, add the flour
Add the egg mix to the melted chocolate and mix
Pour the mix in a greased mould.
Bake directly in the oven at 200 C° for 12 minutes
Note: - Please make sure that the eggs are at room temperature and chocolate is warm enough while making the mixture

[drlivingston]

A'ndrea,
I have tried using Splenda for baking but it just doesn't seem to work for me. I tried to shy away from sugar but, I am afraid, my substitutions have not been a raving success. Sugar, Land o' Lakes Sweet Cream Salted Butter, and Eggs are my weapons of choice.