1 - Preheat the oven to 180°C/350°F/Gas Mark 4.

2 - 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.

3 - (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.

4 - Gradually beat in the eggs, adding a little flour if the mixture begins to curdle.

5 - Fold in the remaining flour with the cooled, melted chocolate and milk.