Ingredients :

• Dark Chocolate — This makes all the difference. Take at least 70% — Lindt Excellence, Valrhona, or any baking bar from 64% up. Below 60%, the taste flattens and you get something sweet but without depth. Break it into even pieces for uniform melting.
• Butter — Real butter is non-negotiable here. Salted butter works very well — in that case, omit the pinch of salt. It must melt with the chocolate, not be incorporated cold.
• Eggs — Take them out of the fridge at least 30 minutes before. Cold eggs added to a warm chocolate-butter mixture create a thermal shock that can seize the chocolate. A small precaution for a big effect.
• Flour — Only 80g. It’s intentionally small. This low ratio is precisely what creates the melting texture rather than a classic structured cake. Sift it before incorporating — it integrates better and avoids dry lumps.