Low Sodium Chocolate Lava Cake

Total time57 min

Prep time15 min

Cook time12 min

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Ingredients

4 servings

6 tbsp unsalted butter, plus more for greasing
2 tsp unsweetened cocoa powder, for dusting
Ghirardelli Premium Baking 100% Unsweetened Cocoa Powder Divine Chocolate Cocoa Powder Fair Trade NOW Foods Organic Cocoa Powder Chatfield's Cocoa Powder Unsweetened Shiloh Farms Organic Cocoa Powder
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6 oz bittersweet chocolate (60–70% cacao), roughly chopped
2 large eggs
2 large egg yolks
¼ cup granulated sugar
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp pure vanilla extract
3 tbsp all-purpose flour

For serving

powdered sugar, for dusting (optional)
vanilla ice cream or whipped cream, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Generously butter four 6-oz ramekins, then dust each with cocoa powder, tapping out any excess, until the interior is fully coated. Place the ramekins on a baking sheet.
2
Combine the chopped chocolate and 6 tbsp butter in a heatproof bowl set over a small saucepan of barely simmering water, making sure the bowl does not touch the water. Stir occasionally until the chocolate and butter are fully melted and the mixture is smooth, about 4–5 minutes. Remove from heat and let cool for 5 minutes.

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