Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 160degrees celcius. butter two large ramekins, about 7.5cm in diameter, then dust liberally with cocoa, shaking out any excess. slowly melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth. leave to cool for 10 minutes. 4. using an electric whisk, whisk the whole egg, egg yolk and sugar together until pale and thick, then incorporate the chocolate mixture. sift the flour over the mixture and gently fold in, using a large metal spoon. divide between the ramekins and bake for 12 minutes. 5. turn the chocolate fondants out on to warmed plates. dust the tops with icing sugar and serve with a spoonful of vanilla ice cream.

Target recipe: preheat oven to 425°f. butter 6 - 2/3 cup - ramekins. dust lightly with cocoa. melt the butter and bittersweet chocolate over very low heat in a double boiler. set aside. in a bowl, beat the eggs, egg yolks and sugar until pale. add the melted chocolate preparation and stir well. sift the flour and carefully fold it into the mixture. bake in the lower third of the oven for 9 - 11 minutes. the tops of the cakes should be cooked and the centres still liquid. let the cakes rest for a minute before turning them onto plates. dust with icing sugar or cocoa before serving.