Ingredients :

• Dark chocolate (200 g) — This is what does it all. Minimum 52% cocoa, ideally 64-70%. A Nestlé Dessert or Lindt cooking bar will do the job perfectly. Below 50%, the cake will be sweet but not really chocolatey — that’s the limit not to cross.
• Butter (100 g) — It melts with the chocolate and gives that fatty, melting texture we’re looking for. Unsalted butter, not semi-salted — the salt is already measured separately. Taken out of the fridge 30 minutes before, it melts faster and more evenly.
• Eggs (3) — They structure the batter without making it heavy. The trick is to whisk them a bit with the sugar before adding the chocolate — it brings a subtle but real lightness. Preferably at room temperature, otherwise the melted chocolate might seize on contact.
• Flour (150 g) + baking powder (1 sachet) — Purposefully low flour proportion to keep that moisture. No need to overthink the baking powder: a standard 11 g sachet is the right dose for this volume of batter.