I place both in a bowl over simmering water. Slow melt. No rushing.

Steam rises. Chocolate softens. The smell fills the kitchen and I kinda zone out for a moment.

Sometimes I microwave in tiny bursts when I’m impatient… but yeah — careful — burnt chocolate smells like heartbreak.

In another bowl:

eggs + egg yolks + sugar

Whisk gently until:

pale

smooth

not frothy

somewhere in-between “runny” and “thick”

I talk to myself at this stage. Happens automatically.

Slow. Don’t dump.

Trust me — I rushed once — scrambled the eggs — and I just stood there like… yeah… that hurts.

So… pour gradually. Stir softly.

Flour is just enough to hold structure. We’re not baking bread. We’re creating a warm chocolate hug.

Salt? Tiny pinch. Brings flavor together. Like a quiet background note.

Generously grease. Dust flour lightly.

Leave space on top. Cakes expand like they’ve got opinions.

I tap the ramekin once — like a weird habit — just to settle air bubbles.

Preheat oven to 200°C (392°F)

Bake for 8–10 minutes.

And here’s the emotional part:

Edges should look firm

Top should look baked

Center should still look shy… slightly soft… a little wobbly

Take them out earlier rather than later.

Over-baked = chocolate sponge

Under-baked = chaos but honestly… sometimes still tasty

Let them rest for about a minute.

Flip carefully.

Hold your breath…

Tap.

Cake slides out.

Cut open.

Chocolate flows.

And for a second — everything feels right.