Step 2

Break the chocolate into a heatproof bowl and place over a pan of gently simmering water. Stir until melted. Alternatively, melt in the microwave in 2–3 minute bursts, stirring occasionally. Set aside to cool.

Step 3

Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs, adding a little flour if the mixture begins to curdle.

Step 4

Fold in the remaining flour, the cooled melted chocolate and the milk. Mix until smooth.

Step 5

Spread the batter into the prepared tin and bake for 50–55 minutes until firm in the centre and a skewer comes out cleanly.

Step 6

Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.