Low Sodium Molten Chocolate Cake
Indulge guilt-free with this irresistible Low Sodium Molten Chocolate Cake, a healthier take on the classic dessert that doesn’t skimp on decadence. Crafted with bittersweet chocolate and unsalted butter, this easy-to-make recipe delivers the ultimate molten center bursting with rich, gooey chocolate perfection—all while keeping sodium content in check. With a quick prep time of 15 minutes and a brief 12-minute bake, these elegant single-serving cakes make for a show-stopping dessert on any occasion. Serve them warm with a dusting of powdered sugar or pair them with fresh fruit or low-sodium vanilla ice cream for an unforgettable finish. Perfect for chocolate lovers seeking a sophisticated yet heart-conscious indulgence!
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Recipe Information
Ingredients
- 5 tablespoons Unsalted Butter
- 4 oz Bittersweet Chocolate (70% cacao)
- 2 large Eggs
- 1 large Egg Yolk
- 0.25 cup Granulated Sugar
- 1 teaspoon Pure Vanilla Extract
- 2 tablespoons All-Purpose Flour
- 1 tablespoon Unsweetened Cocoa Powder
Instructions
Preheat your oven to 425°F (220°C). Lightly grease four 6-ounce ramekins with a bit of unsalted butter and dust them with cocoa powder to prevent sticking.
In a medium-sized heatproof bowl, combine the unsalted butter and bittersweet chocolate. Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water, and melt the butter and chocolate together. Stir occasionally until smooth, then remove from heat and set aside to cool slightly.
In a separate large bowl, whisk the eggs, egg yolk, and granulated sugar together until the mixture becomes thick, pale, and creamy. This should take about 3-4 minutes of vigorous whisking or using an electric mixer on medium-high speed.
Gently fold the melted chocolate mixture into the egg mixture using a spatula, then add in the pure vanilla extract, and stir until combined.
Sift in the all-purpose flour and unsweetened cocoa powder over the mixture, and fold them in gently until fully incorporated.
Divide the batter evenly among the prepared ramekins. Place the ramekins on a baking sheet for easy transfer.
Bake in the preheated oven for about 10-12 minutes, or until the edges of the cakes have set but the centers remain soft and wobbly.
Remove the baking sheet from the oven and let the cakes cool for 1 minute. Run a knife around the edges to loosen them, then carefully invert each onto a plate.
Serve immediately while the centers are still molten. You can garnish with a light dusting of powdered sugar or serve with fresh fruit or low-sodium vanilla ice cream if desired.
Nutrition Facts
Calories |
1598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.7 g | 148% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 184 mg | 8% | |
| Total Carbohydrate | 119.2 g | 43% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 78.6 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 184 mg | 14% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1082 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
