📖 Instructions

1. Preheat your oven to 425°F (220°C). Grease and flour an 8-inch square baking pan—don't skip this step! It'll save you a lot of frustration later. Trust me on this one.
2. Melt the chocolate: In a double boiler (or microwave carefully!), melt 6 ounces of good quality bittersweet chocolate. Stir until completely smooth. It should be like a luxurious, rich, dark river of chocolate. Okay, maybe I get carried away... but it *is* pretty amazing.
3. In a separate bowl, whisk together the eggs and sugar until they're thick and pale yellow. It should be lighter than air, almost. Don't over-whisk though—no need to introduce too much air!
4. Gently fold the melted chocolate into the egg mixture using a rubber spatula. Be careful not to overmix; a few streaks of chocolate are totally fine. We want this cake to retain its magic, ya know?
5. Add the flour and butter: In another bowl, gently whisk together the flour and melted butter. Add this mixture to the chocolate batter, and once again fold gently until just combined. Resist the urge to overmix. It's difficult, I know.
6. Pour the batter into your prepared baking pan. This is the fun part! Imagine that luscious chocolate flowing into its home, the pan.
7. Bake for 12-15 minutes. It's important to watch it closely because oven temps vary. The edges should be set, but the center will still be very soft and slightly jiggly. This is the key to the molten center—don't overbake!
8. Let the cake cool for a few minutes before serving. This will let the inside set up just a tad, making it easier to serve without a total chocolate explosion (unless that's your aim…then go for it!).
9. Dust with powdered sugar and serve immediately. This is where the magic happens. It's best served warm, trust me. A dollop of whipped cream or a scoop of vanilla ice cream is the perfect finishing touch. Oh, my goodness, it's good...