Chocolate Gateau

Begin by preheating your oven to 180°C (350°F), or Gas Mark 4, ensuring it's at the perfect temperature to gently cook your gateau to perfection. Grease the base and sides of an 8-inch round springform cake tin, then line the bottom with baking parchment to prevent sticking and make removal effortless after baking. Break the plain chocolate into smaller pieces and place them in a heatproof bowl. Set this bowl over a saucepan of gently simmering water, making sure the bowl doesn’t touch the water, and stir occasionally until the chocolate has completely melted and is smooth. Alternatively, you can melt the chocolate in short bursts in the microwave (2-3 minutes), stirring frequently to avoid burning. In a separate mixing bowl, combine the butter and granulated sugar. Use a wooden spoon to cream them together until the mixture is light, fluffy, and pale in color—this is key to incorporating air and creating a tender cake texture. Gradually beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. If the mixture starts to curdle or split, add a small spoonful of flour to bring it back together. Next, gently fold in the remaining flour along with the cooled, melted chocolate and milk. The folding technique helps keep the batter airy and smooth without overmixing. Pour the rich chocolate batter evenly into your prepared cake tin and smooth the top with a spatula. Bake in the preheated oven for 50 to 55 minutes, or until the gateau is set in the center and a skewer inserted into the middle comes out clean or with just a few moist crumbs attached. Allow the cake to cool in the tin for about 10 minutes before carefully loosening the sides and removing it. Then, place the gateau on a wire rack to cool completely. Tips: Use good quality plain chocolate for the best flavor. Make sure not to overbake as the gateau should remain moist and tender inside. If you prefer, you can line the sides of the tin with baking parchment as well for easier removal.