Step 2

Break the chocolate into a heatproof bowl set over a pan of gently simmering water and stir until it has melted, or melt it in the microwave in short bursts. Set it aside to cool.

Step 3

Cream the butter and sugar together until pale and fluffy.

Step 4

Beat the eggs in a little at a time, adding a spoonful of the flour if the mixture starts to look curdled.

Step 5

Fold in the rest of the flour with the cooled chocolate and the milk, mixing only until it is smooth and evenly dark.

Step 6

Spread the batter into the pan and bake for 50–55 minutes, until the center is firm and a skewer comes out clean.

Step 7

Leave it in the pan for 10 minutes before releasing the ring and turning it onto a wire rack to cool completely.