Chocolate Gateau

Set your oven to preheat to 180°C/350°F/Gas Mark 4. While it heats, grease an 8-inch round springform cake tin and line its base with baking parchment.

Break the chocolate into a heatproof bowl. Set the bowl over a saucepan of gently simmering water, making sure the water doesn't touch the bottom of the bowl, and stir until the chocolate is fully melted and smooth. Alternatively, melt it in the microwave for 2-3 minutes, stirring every so often, until it's fluid.

In a mixing bowl, combine the butter and sugar. Cream them together with a wooden spoon until the mixture is light and aerated. Gradually beat in the eggs, one at a time; if the mixture starts to look a little separated, add a spoonful of flour to bring it back together. Once all the eggs are incorporated, gently fold in the remaining flour along with the cooled, melted chocolate and the milk. Continue mixing until the batter is smooth and uniform.

Pour the batter into the prepared cake tin, spreading it evenly. Bake for 50-55 minutes, or until the center feels firm when lightly pressed and a skewer inserted into the middle comes out clean. Let the cake cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.