Carnival desserts to make at home!

Been lucky enough to try a fabulous dessert on your Carnival cruise? Here, ship chefs share the recipes for three sweet favourites.

Warm Chocolate Melting Cake


170g dark chocolate
170g butter, cubed
4 eggs, at room temperature
45g sugar
30g plain flour
vanilla ice-cream, to serve

Preheat oven to 200˚C.
Grease 10 small ovenproof ramekins.
Melt the chocolate and butter together in a large bowl over simmering water, stirring to combine.
In a medium bowl, whisk together the eggs and sugar until the sugar is well dissolved. Gradually add the flour and combine.
Add the egg mixture to the chocolate and gently combine. Pour into ramekins – each should be about two-thirds full.
Place ramekins in a large oven tray and pour in enough boiling water to reach halfway up each dish.

Bake for 14 minutes at 200˚C. Mixture should look soft in the centre and crusty on the outside.

To serve, place ramekins on plates, accompanied with a scoop of vanilla ice-cream. Serves 10


Serves 6

1 whole pineapple
1 seedless watermelon
9 fresh strawberries
2 green apples
50g softened butter
10g Equal sweetener
20g plain flour

Pineapple jelly
30g gelatin
30ml cold water
90ml pineapple juice
60g Equal sweetener

Pineapple sorbet
15g ice-cream stabiliser (available from specialty food outlets)
350g Equal sweetener
1L water
170g liquid glucose
1L canned pineapple juice
Preheat oven to 180˚C.
Peel and core the pineapple and cut into 30 wafer-thin slices. Cut 6 4cm x 4cm squares from the watermelon. Halve the strawberries. Peel the apples and cut into 18 2cm x 2cm squares. Place in a bowl with the butter, sugar and flour and toss until well coated. Let mixture rest for 10 minutes then toss again. Place apples on an oven tray lined with baking paper and bake for about 10 minutes, or until golden. Allow to cool.

Set fruit aside while you make jelly and sorbet.

To make the pineapple jelly, dissolve the gelatin in the cold water in a small bowl and set over a pan of simmering water. Stir gently (do not allow any bubbles to form) until gelatin has melted.

Remove from heat. Add the pineapple juice and Equal to the gelatin and mix well. Pour mixture into a 1.2cm-deep baking tray and place in the refrigerator to set. Jelly will be firm to the touch when ready.
To make the sorbet, mix the stabiliser with 10g Equal and set aside. Make a syrup by adding the water, remaining Equal and liquid glucose to a large pan. Bring to the boil then simmer for 3-5 minutes until sugar has dissolved. Add the stabiliser and pineapple juice and cool for a minimum of 3 hours. Pour through a fine strainer. Add mixture to an ice-cream maker and churn until it has reached sorbet consistency.

To serve, place a watermelon square in the centre of each plate. Arrange 5 pineapple slices around the watermelon. Dot the plate with 3 pieces of apple, 3 strawberries and 3 squares of jelly. Place a scoop of pineapple sorbet on top of the watermelon and serve.

Makes 16

6 large eggs, at room temperature
150g sugar
large pinch salt
1 tsp vanilla extract
175g self-raising flour
70g melted unsalted butter, cooled to room temperature

Chocolate icing
170g bittersweet or semi-sweet chocolate, chopped
40g unsalted butter, chopped
180ml milk
220g icing sugar, sifted
2 tbsp unsweetened cocoa powder, sifted
2 tbsp boiling water
200g unsweetened shredded coconut

Preheat oven to 180ºC.

Butter a 23cm square cake tin and line the base with baking paper.

In an electric mixer, beat the eggs, sugar and salt on high speed for 5-10 minutes, until mixture is thick and pale. Stir in the vanilla.

Sift the flour into the egg mixture, beating with a whisk as you add. Fold in the melted butter until no streaks of butter are visible, but do not overmix.

Pour into tin and bake for 30 minutes, or until the cake begins to pull away from the sides. Remove and cool completely in the tin.

When cool, turn sponge cake onto a cutting board and remove the baking paper. Trim the ends and, using a serrated knife, cut the cake in half horizontally.

To make the chocolate icing, melt the chocolate, butter and milk in a heatproof bowl set over a pan of simmering water, stirring occasionally. When smooth, remove from the heat and whisk in icing sugar and cocoa powder.

Spread about half a cup of icing over one layer of the sponge cake, then top with the other half of the cake.

Cut into 16 equal squares.

Whisk the boiling water into the icing mixture. Put the coconut into a shallow baking dish or bowl.

Using your hands, dip each cake square into the icing, ensuring each side is well coated. Then place in the coconut, rolling cakes gently until they are coated on all sides.