Ingredients
1 1/4 cups sugar, divided
1/2 cup unsweetened cocoa
2 tablespoons all-purpose flour
1/8 teaspoon salt
3/4 cup water
5 ounces bittersweet chocolate, finely chopped
1 tablespoon dark rum
1 teaspoon vanilla extract
2 large eggs
1 large egg white
Cooking spray
Preparation
Preheat oven to 350°.
Combine 3/4 cup sugar, cocoa, flour, and salt in a small saucepan. Add water; stir well with a whisk. Bring to a simmer over medium heat; cook 2 minutes, stirring constantly. Place chopped chocolate in a large bowl. Pour hot cocoa mixture over chocolate; stir until chocolate melts. Stir in the rum and vanilla.
Place 1/2 cup sugar, eggs, and egg white in a bowl; beat with a mixer at high speed for 6 minutes. Gently fold the egg mixture into chocolate mixture.
Divide chocolate mixture evenly among 10 (4-ounce) ramekins coated with cooking spray. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 350° for 25 minutes or until puffy and set. Serve warm.
Nutritional Information
Calories:213 (27% from fat)
Fat:6.4g (sat 3.6g,mono 1g,poly 0.2g)
Protein:3.6g
Carbohydrate:36.8g
Fiber:2.6g
Cholesterol:43mg
Iron:0.9mg
Sodium:49mg
Calcium:12mg
Ramekins are kind of like custard cups, but in my experience custard cups are a bit more tapered. Imagine a baby Pyrex French White casserole dish.
That recipe would be awesome to try out! Individual servings would be right up my alley, that way I couldn't eat the whole cake (well I could , but still this way would be less tempting).
It's amazing! I joke around saying I fell in love on the cruise (Love Boat) I recently took and can't stop thinking about my love -- the Chocolate Mousse Cake.
Okay, after doing some more research on the cake I had on the cruise, the description of the recipe by the reviewers (there was no photo) I posted doesn't at all sound like what I had. Me thinks NCL cruise line served us something else and I think it's this (the photo and reviewers' descriptions fit):
Chocolate Decadence
4 servings
Ingredients
Cooking spray
1/2 cup plus 3 tablespoons sugar
1/4 cup 2% reduced-fat milk
2 tablespoons plus 2 teaspoons unsweetened cocoa
1 1/2 tablespoons butter
1/2 ounce unsweetened chocolate, chopped
5 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 large egg white
8 teaspoons semisweet chocolate chips
Preparation
Preheat oven to 350°.
Lightly coat 4 (2-ounce) ramekins with cooking spray, and sprinkle 3/4 teaspoon sugar into each of the ramekins, shaking and turning to coat. Set prepared ramekins aside.
Combine 1/2 cup plus 2 tablespoons sugar, milk, and cocoa in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat. Cook 30 seconds or until sugar dissolves, stirring constantly. Remove from heat; add the butter and 1/2 ounce unsweetened chocolate. Stir until the chocolate melts and mixture is smooth. Cool chocolate mixture 10 minutes.
Add flour, vanilla, salt, and egg white to chocolate mixture, stirring with a whisk just until blended. Spoon 2 tablespoons chocolate mixture into each prepared ramekin, and top each with 2 teaspoons chocolate chips. Divide the remaining chocolate mixture evenly among ramekins, spreading to cover the chocolate chips. Bake at 350° for 20 minutes or until barely set. Cool for 10 minutes. Invert onto dessert plates. Serve warm.
Nutritional Information
Calories:315 (31% from fat)
Fat:11g (sat 5.7g,mono 2.8g,poly 0.8g)
Protein:4.1g
Carbohydrate:52.1g
Fiber:1.6g
Cholesterol:13.4mg
Iron:2.2mg
Sodium:140mg
Calcium:27mg
Cooking Light, DECEMBER 2003
One of the reviewers states she used Splenda rather than sugar and it turned out great. And it freezes well. Bon appetit!
Last edited by ToutDeSuite; 10-12-2008 at 08:01 AM.
I'm going to try the cooking light one. I love desserts made in ramekins, because it's great portion control, but you still feel like you had a really glamorous dessert.
They're both from Cooking Light, Mahalia. The menu stated it was the chocolate mousse cake, but after reading the description and reviews, it didn't fit the profile of what I had on the cruise. So back to Cookiing Light's Web site I went and found the chocolate decadence recipe and it looks and sounds like what I had on the ship. I'm going to try it soon -- have to pick up some unsweetened chocolate before I can make it. As for the chocolate decadence, one of the reviewers said she made it with Splenda instead of sugar and it turned out. I'm not that brave, but if anyone here is, please let us know how it turns out.
I don't know, peachcake. When I read the reviews it said it is like a mousse with a cookie crust. Another reviewer said the chocolate decadence is far better. And since the chocolate decadence really is a cake and only makes 4 serviings, I think you'd be safer with freezing that one. If you're worried about the extra calories in the chocolate decadence, maybe you could make it into 6 servings instead, but don't forget to cut the cooking time for the smaller portions.
Last edited by ToutDeSuite; 10-16-2008 at 03:37 PM.
Chocolate Mousse Cake
, but still this way would be less tempting).
