Posts Tagged ‘ice cream’

Warm Chocolate Cake

May 28, 2009


Far and away, the warm chocolate melting cake on Carnival Cruise Lines was the biggest hit for my wife. It was offered each and every day and I think she ordered it at least three times – never finishing it.

So, when the kitchen tour ended with us receiving a copy of the recipe she was elated. And I knew I had work to do in veganizing it. The first attempt? Success – perfect, actually.

You won’t see many recipes on this blog, but you will today. I know there’s a healthy version of this floating around (, but it’s more of a chocolate cake with pudding in the middle. This version is not healthy, but more traditional – vegans are people too.

15oz Dark Chocolate (I used Endangered Species – 5 bars)
15oz Margarine (I used Earth Balance – an entire tub!)
6 Ener-G Egg Replacer
3 Medium Ripe Bananas
1cup Sugar
1 1/4cup Flour

This recipe will make approximately 8 4.5oz servings.

Using a double boiler setup melt the chocolate while you puree the banana (I use my immersion blender, but you can use a food processor as well and, failing both of those, just make sure the bananas are really ripe and just mash them with a whip).

Once the chocolate has been completely melted, add the margarine and stir until melted. While everything is melting, combine the remaining ingredients and whip to fully incorporate. As soon as the butter and chocolate have melted add the the rest of the ingredients and stir to incorporate.

That whole process takes about 10 minutes, so this is one of the easiest desserts you will ever make. You can also make that batter up ahead of time and refrigerate until needed. An hour or two before you plan to bake them, pull the batter out of the refrigerator and let come to room temperature.

The Batter

Preheat the oven to 450degrees. If you’re baking on any kind of regular basis you really should have an oven thermometer to make sure your oven is actually at 450degrees.

I went and bought ramekins just for this dish (and you likely noticed them in the pictures I’ve been posting) as you’ll need something that you can bake in as well as eat out of – there’s no serving these out of the container. Grease the ramekins with even more margarine and fill, leaving about 1/4-1/2″ at the top – it doesn’t rise much, but just to give you a little cushion in case it moves too much putting it in or taking out of the oven.

Bake for approximately 14 minutes or until it is set to your tastes. Less time will be more like eating the richest hot chocolate in the world. More time will result in more of a traditional cake. 14 minutes seems to be perfect from freshly-made batter and 16 minutes for a previously refrigerated batch.

Fresh Out Of The Oven

I garnished mine with fresh raspberries, mint and vanilla iced coconut cream.

It was unreal – I haven’t had something this decadent since prior to my vegan days and I didn’t realize how much I had missed it. They have a new staple in my family for birthdays and special occasions, and with good reason.


Sundaes on Sunday

March 8, 2009

Ok, so they were on Saturday. But I’m posting on Sunday, so we’ll call it even.

We had an Ice Cream Sundae Bar at work the other day and while bowling up the toppings (too many, I assure you) I had the urge to make them at home. So while running our errands the other day, we picked up some basic toppings to supplement the ones we already had.

I tried to convince my wife to forgo dinner (Cilantro-Potato Soup [using leftover Mashed Potatoes] and a Salad [Organic Baby Romaine, Fried Onions and Cucumbers] in lieu of dessert, but she wasn’t having it. When it came time for dessert I wasn’t entirely hungry, but knew I would find a way to eat my Sundae.

The one thing I was determine to make was Whipped Soy Milk. I had an idea of what I wanted to do, but did a little Googling to make sure I was on the right track – and I was. While all the recipes varied in quantities, they all called for the same ingredients: Soy Milk, Cornstarch, Sweetener and Oil. Eschewing the desire to measure anything, I started mixing and pouring. The end result? Not picture worthy and not quite as frothy as traditional Whipped Cream, but pretty close. The problem? The sheer volume of oil used. For 2 cups of Soy Milk I had used almost the same amount of vegetable oil! That was OK with me, because it’s not like Ice Cream Sundaes are meant to be healthy. The Achilles’ heal? Too much cornstarch had made it taste chalky to the point it was distracting and I feared it may overwhelm the rest of the ingredients.

Luckily, I had Suzanne’s Ricemellow on hand and that did the trick perfectly. After adding some Ah!laska Chocolate Syrup, a few Maraschino Cherries, Fresh Banana and some of Turtle Mountain’s Purely Decadent Mint Chip Coconut Ice Cream I was set.


I’ve become a pretty big fan of the Coconut Milk Ice Cream, even as I don’t enjoy Coconut very much. It’s light, flavorful, easy to scoop and has a short ingredient list. It’s also expensive, so I try not to indulge too often.