Instruction

• Preheat the oven to 180°C/350°F/Gas Mark 4
• Grease and line the base of an 8 in round spring form cake tin with baking parchment Break the chocolate into a heatproof bowl and place over a saucepan of gently simmering water and stir until it melts
• (or melt in the microwave for 2-3 mins stirring occasionally) Place the butter and sugar in a mixing bowl and cream together with a wooden spoon until light and fluffy
• Gradually beat in the eggs, adding a little flour if the mixture begins to curdle
• Fold in the remaining flour with the cooled, melted chocolate and milk
• Mix until smooth
• Spread the mixture into the cake tin and bake for 50-55 mins or until firm in the centre and a skewer comes out cleanly
• Cool for 10 minutes, then turn out and cool completely