Hot Melting Double Chocolate Cake

What could be better than chocolate and melting chocolate, together!

  • Servings: 4
  • Cooktime: 15 mins, Prep Time: 40 mins
  • Main Ingredient: Chocolate


  • 8 tsp. Sugar Twin® Sucralose Granulated White Sweetener
  • 3 oz. coarsely chopped, divided bittersweet chocolate
  • 2 1/2 Tbsp. unsalted butter
  • 2 Tbsp. unsweetened cocoa. Additional 1 tsp. needed
  • 4 Tbsp. heavy cream. Additional 2 tsp. to be added; divided
  • 2 egg yolks
  • 4 egg whites
  • 3 Tbsp. Sugar Twin® Stevia Granulated White Sweetener
  • 3/8 tsp. cream of tartar
  • 4 ramekins (3 1/4 inch x 1 3/4 inch)
  • baking sheet


Preheat oven to 400°F. Butter the inside of each ramekins and sprinkle 2 teaspoons of SugarTwin® on each. Shake gently to coat the insides each with sugar. Put in a safe place for using again soon. Then, in a microwavable bowl combine 1 ½ ounces of chocolate, butter and cocoa. Microwave on high, removing twice to stir around, for about 1 minute or until the chocolate is melted and the mix appears to be smooth. Allow to cool, before whisking in a small bowl 2 tablespoons plus 2 teaspoons of heavy cream and egg yolks. Combine these with the chocolate mixture, then put aside. Next, in medium mixing bowl gently whisk 4 egg whites and slowly stir 2 tablespoons of egg whites into chocolate mixture with a wire whisk, until it's lightly blended together. Add 3 tablespoons of sugar to the left over egg whites and beat for 20 - 30 seconds with a whisk. Add cream of tartar and continue beating until stiff. Stir ¼ beaten egg whites into the chocolate mixture with a whisk; then add the beaten egg whites into chocolate mixture. Arrange the ramekins on a baking sheet and fill each one with the chocolate mixture. Bake for 10 minutes. While they are baking, melt the left over 1 ½ ounces of chocolate in a microwave-safe bowl on high for about 1 minute, stirring every 15 seconds. Stir in the remaining 2 tablespoons of heavy cream until the mixture appears evenly blended.. Heat the whole mixture on high for 30 - 40 seconds, stirring occasionally. To serve, make a hole in the center of each soufflé and pour in the chocolate lava. Preparing the soufflés: Fill the molds almost to top with the chocolate mix, cover them tightly and refrigerate up to 24 hours. 20 minutes before serving, preheat the oven to 400ºF, then bake the soufflés for 12 minutes. Serve immediately. Create a cavity in the center of each and pour in the chocolate Lava Flow. Conventional Directions: On a double boiler, heat in a pan the chocolate, butter and cocoa. Heat mixture about 3 to 5 minutes, often stirring it until chocolate is melted and the mixture is completely smooth. Cool the mixture to room temperature. Proceed as directed. For “chocolate lava,” melt chocolate in top of double boiler. Stir in heavy cream until smooth. Heat mixture until hot and proceed as directed.