Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pre-heat oven to 325 degrees f (170c). line base of eight 1 cup (8 fl oz) capacity non-stick muffin tins with non-stick baking paper. place chocolate and butter in a saucepan (absolutely dry) and stir over low heat till melted and smooth. place the egg, vanilla and sugar in the bowl of a mixer and beat until thick and pale. stir through the chocolate mixture. spoon the mixture into muffin tins and bake for 12-15 minutes or until the cakes are just set. cool in the tins and refrigerate for 2 hours. to make the glaze, place the chocolate, cream and butter in a saucepan over low heat and mix till smooth. chill the glaze till it is firm. unmould the cakes onto serving plates and spread with the glaze.

Target recipe: base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes.