Low Sodium Gluten Free Chocolate Lava Cakes

Total time57 min

Prep time15 min

Cook time12 min

Low Sodium Gluten Free Chocolate Lava Cakes

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Ingredients

4 servings

4 oz bittersweet chocolate (60–70% cacao), roughly chopped
Ghirardelli Premium 60% Cacao Bittersweet Chocolate Baking Bar - 4 Oz Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Chips - 10 Oz Baker's Bittersweet Chocolate Premium Baking Bar with 66% Cacao Elite Bittersweet Chocolate Bar - 3 Oz Guittard Organic Bittersweet Chocolate Baking Wafers - 12 oz
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½ cup (1 stick) unsalted butter, cut into pieces, plus more for greasing
1 cup powdered sugar, sifted
2 large eggs
2 large egg yolks
1 tsp pure vanilla extract
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp rice flour

For dusting

1 tbsp unsweetened cocoa powder, for dusting

For serving

powdered sugar, for dusting (optional)
vanilla ice 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. Place the prepared ramekins on a baking sheet.
2
Combine the chopped chocolate and butter pieces 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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