Low Sodium Molten Chocolate Cake

Indulge in the rich decadence of a Low Sodium Molten Chocolate Cake—a guilt-free twist on the classic dessert that doesn’t skimp on flavor. This heavenly treat features bittersweet chocolate with 70% cacao for an intense, luxurious taste, and uses unsalted butter to keep sodium levels in check. The magic lies in its gooey molten center, achieved by baking the batter just until the edges set while the middle remains irresistibly soft. Ready in under 30 minutes, this quick and easy dessert is ideal for date nights, dinner parties, or a self-care indulgence. Serve these individual cakes warm, topped with a dusting of powdered sugar and fresh fruit, or pair with low-sodium vanilla ice cream for an extra special treat. Perfect for those watching their sodium intake, these molten chocolate cakes prove you can enjoy a decadent dessert without compromise.

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:12 mins

Total Time:27 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Gently fold the melted chocolate mixture into the egg mixture using a spatula, then add in the pure vanilla extract, and stir until combined.

Step 5

Sift in the all-purpose flour and unsweetened cocoa powder over the mixture, and fold them in gently until fully incorporated.

Step 6

Divide the batter evenly among the prepared ramekins. Place the ramekins on a baking sheet for easy transfer.

Step 7

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.

Step 8

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.

Step 9

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

Serving size	(375.2g)

Amount per serving	% Daily Value*
Calories	1598.5

Total Fat 115.7g	0%
Saturated Fat 64.7g	0%
Polyunsaturated Fat g
Cholesterol 711.5mg	0%
Sodium 183.6mg	0%
Total Carbohydrate 119.2g	0%
Dietary Fiber 14.8g	0%
Total Sugars 78.6g
Protein 27.6g	0%

Vitamin D 100.2IU	0%
Calcium 184.2mg	0%
Iron 17.3mg	0%
Potassium 1082.5mg	0%

*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.

Source of Calories

Fat: 63.9%

Protein: 6.8%

Carbs: 29.3%