Low Sodium Easy Chocolate Lava Cake

Total time28 min

Prep time15 min

Cook time13 min

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Ingredients

4 servings

6 tbsp unsalted butter, cut into pieces, plus more for greasing
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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1 tbsp unsweetened cocoa powder, for dusting
4 oz bittersweet chocolate (60–70% cacao), roughly chopped
2 large eggs
2 large egg yolks
½ cup powdered sugar, sifted
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 or cocoa powder, 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 cups of a standard 6-cup muffin tin (or four 6-oz ramekins), then dust each with cocoa powder, tapping out any excess, so the cakes release cleanly.
2
Combine the chopped chocolate and 6 tbsp butter in a heatproof bowl set over a saucepan of barely simmering water, making sure the bowl does not touch the water. Stir occasionally until both are fully melted and the mixture is smooth, about 3–4 minutes. Remove from heat and let cool for 2 minutes.

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