Flourless Chocolate Cake?

[LibrarianBecky]

My last RC cruise was in 2003 for my honeymoon. At that time, they had a fantastic dessert, maybe called Royal Cake??, that was basically a flour less chocolate cake. I loved it so much, my waiter brought me a piece every night. Does anyone else remember this? Do they still serve this dessert? I have not seen it on any menus that I've looked at.

 

 

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[AdamKnows]

My last RC cruise was in 2003 for my honeymoon. At that time, they had a fantastic dessert, maybe called Royal Cake??, that was basically a flour less chocolate cake. I loved it so much, my waiter brought me a piece every night. Does anyone else remember this? Do they still serve this dessert? I have not seen it on any menus that I've looked at.

 

 

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I'm also curious. I had a similar cake in Chops or Portofino and it was AMAZING!

[Langley Cruisers]

Yes, they still serve it. We had some on our cruise in March. We *ahem* actually had dinner in the Windjammer buffet that night and they have a much better way of serving with there with bigger pieces... if one is so inclined... hehehe :p

 

EDITED to add: The recipes is online for the RCI flourless chocolate cake. Very easy to make. :)

Edited October 13, 2014 by Langley Cruisers

[truffles2]

Here you go:

 

 

This is the recipe people have the most luck with.

Royal Caribbean’s Chocolate Flourless Cake.

Flourless Chocolate Cake from the RCCL Cookbook by Rudi Sodamin

 

Yield: 8 - 10 servings

 

Ingredients:

 

12 ounces semisweet Chocolate chips

1 Tablespoon pure vanilla extract

1 Tablespoon dark rum

1/4 cup strong brewed coffee (double or triple strength works)

5 large eggs

1/2 cup granulated sugar

3/4 cup heavy cream

 

Whipped cream, fresh fruit and mint leaves for garnish.

 

1. Preheat the oven to 325F

Coat a 10 inch spring form cake pan with butter and wrap the outside of the pan with a double thickness of aluminum foil to prevent water from seeping in. Wrap very tightly.

Chill a large mixing bowl.

 

2. Place the chocolate, vanilla, rum and coffee in the top of a double boiler set over 1 inch of simmering (not boiling) water.

Whisk until the chocolate is smooth and no small lumps remain.

Turn off the heat and remove the mixture from the hot water.

Transfer to a large bowl and let cool.

3. In a medium mixing bowl, combine the eggs and sugar.

With an electric mixer, beat until pale in color, stopping 2 or 3 times to scrape down the sides of the bowl.

Add 1/4 of the chocolate mixture and beat until incorporated.

Pour this mixture into the remaining chocolate mixture.

Stir until combined.

 

4. Bring a large kettle of water to a boil.

Meanwhile, in the chilled mixing bowl, whip the cream until soft peaks form.

With a rubber spatula, fold the whipped cream into the chocolate mixture until just combined.

Pour the mixture into the prepared cake pan and cover the top with aluminum foil. Place in a roasting pan and pour enough boiling water into the roasting pan to come halfway up to the outside of the cake pan.

Bake for 30 minutes or until small cracks appear on the surface.

Test the center to make sure it's solid. Otherwise, you have fabulous flourless chocolate pudding!

5. Remove the cake from the oven and let cool to room temperature in the pan on a wire rack.

Chill in the refrigerator overnight until ready to serve.

 

6. To serve, unmold the cake and place on a chilled dessert plate.

Garnish with whipped cream, fresh fruit and mint leaves.

__________________

 

THIS IS ANOTHER RECIPE FOR THE SAME NAME CAKE

There are two different recipes out there for this cake, both from RCCL. This first one is the recipe I got from the Viking Serenade where I first had it in 1998. This is the recipe from the old RCCL recipe website that is no longer on line..

Some people have not had good luck making this one. It is a solid, pull it off the fork with your teeth cake, cake.

Flourless Chocolate Cake from the Old RCCL Viking Serenade

Serves 8

 

Ingredients

 

1 lb. semi-sweet chocolate

1 tbsp. vanilla extract

1 tbsp. dark rum

3/4 cup coffee brewed strongly (double or triple)

8 eggs

1/2 cup granulated sugar

3/4 cup heavy cream (The cream is only used to decorate the top of the cake.)

 

Preheat the oven at 300f.

Butter a 10-inch mold and refrigerate it until ready to use.

The recipe says to wrap the mold in two layers of foil so that the water bath does not seep into the batter. Wrap very tightly.

Place chocolate, vanilla, rum, and coffee in the top of a double boiler.

Place over 1-inch of simmering water.

 

Whisk until the chocolate is smooth and no small lumps appear

Turn off the heat and remove the chocolate from the hot water. Transfer the mixture to a larger bowl.

In a medium mixing bowl, combine the eggs and sugar.

With an electric mixer, beat until pale in color, stopping two or three times to scrape down the sides.

Add some of the chocolate mixture and beat until incorporated.

Pour this into the remaining chocolate mixture until just combined.

Pour the mixture into the prepared mold.

Place in a roasting pan and pour enough boiling water into the pan to come half way up the sides of the mold.

Bake for one hour at 300f.

Remove the cake from the oven and let it cool at room temperature.

Chill in the refrigerator overnight.

Turn over the mold, cover the top of the cake with the whipped cream.

[LibrarianBecky]

Thanks for posting the recipe! Very kind. I'm almost afraid to make it, though....I'm the only one at my house who would eat it....and I think I would eat the entire thing!

 

 

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