Carnival Cruise Cookbook Food

CARNIVAL'S FLOURLESS CHOCOLATE CAKE

Carnival's Flourless Chocolate Cake image

from the Carnival Cruise Line Cookbook. I use DOVE Chocolate Discoveries Cocoa Powder and DOVE Chocolate Discoveries Chef Series Dark Chocolate.

Provided by DoveChocolatierinKY

Categories Dessert

Time 45m

Yield 1 9 inch cake, 6-8 serving(s)

Number Of Ingredients 6

Ingredients

unsweetened cocoa powder
2 (8 ounce) packages semi-sweet chocolate baking squares, coarsely chopped
1/2 cup butter, do not use margarine
5 large eggs, separated
1 tablespoon vanilla extract
1/4 cup sugar

Steps:

Preheat oven to 375.
Grease a 9-inch springform pan, and dust with unsweetened cocoa powder.
Melt chopped chocolate and butter in a heavy saucepan over low heat, stirring until smooth.
Whisk together egg yolks and vanilla in a large bowl. Gradually stir in warm chocolate mixture, whisking until well blended.
Beat egg whites at high speed with electric mixer until soft peaks form. Gradually add sugar, beating until sugar dissolves and stiff peaks form. Fold one-third beaten egg white mixture into chocolate mixture; gently fold in remaining egg white mixture just until blended. Spoon batter into prepared pan, spreading evenly.
Bake for 25 minutes. (Do not overbake!) Let stand in pan on a wire rack 10 minutes before removing sides of pan.

Nutrition Facts : Calories 597.5, Fat 42.2, SaturatedFat 24.4, Cholesterol 216.9, Sodium 175.8, Carbohydrate 56.6, Fiber 4.5, Sugar 50.1, Protein 8.6

COCONUT-BRAISED CABBAGE

Coconut-Braised Cabbage image

We like cabbage & for some time I've been eyeing Sue L's tempting Recipe #305021. Thanks to this so easy-to-fix recipe found in the Carnival Creations cookbook by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines), I tried a similar version that was served as a side-dish to an orange-glazed Hunan filet of beef -- an unusual combo but I surprisingly found the cabbage more appealing & expect it would work well w/a variety of entrees. (Times were estimated & 10 min allowed for ingredient prep) I hope you enjoy it as I did. :-)

Provided by twissis

Categories Vegetable

Time 25m

Yield 6 1/2 cup servings, 6 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons margarine
1/2 cup onion (chopped)
2 bay leaves
3 cups Chinese cabbage (sliced, but any variety of cabbage will work well)
1 cup coconut milk
1 tablespoon cornstarch
1/4 cup green onion (chopped)

Steps:

In a med-saucepan, melt margarine over med-high heat. Stir in onion + bay leaves & cook till onion is tender.
Stir in Chinese cabbage & cook till cabbage begins to wilt. Add coconut milk & cont cooking till cabbage is crisp-tender & milk is reduced. Remove bay leaves.
Mix cornstarch w/1 tbsp water, stir into cabbage mixture & cook till thickened, stirring constantly. Remove from heat, season w/salt + pepper to taste, stir in green onions & serve immediately w/entree of choice.

Nutrition Facts : Calories 146.7, Fat 12.6, SaturatedFat 8.4, Sodium 73.6, Carbohydrate 8.3, Fiber 1.9, Sugar 4.2, Protein 2

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