Pre-heat the oven to 180°C and butter a 23cm diameter cake mould (one with a hole in the centre). Mix the flour, baking powder and vanilla essence. Melt the chocolate and butter in a bain marie. Heat the milk and gently stir it into the mixture.
Use a mixer to beat the eggs and sugar until they become creamy, lower the speed and add the chocolate mixture in sections. Then, stir in the flour mixture.
Empty the mixture into the mould and bake the cake for 15 minutes (the oven should have been pre-heated for at least 10 minutes).
Turn over and empty onto a platter before serving.
6 large eggs,
250g (1 1/4 cups) sugar
360g (1 ½ cups) unsalted butter (and some extra
for the mould)
360g dark chocolate
(60% cocoa), finely chopped
250ml (1 cup) milk
375g (approx. 2 ½ cups) flour
1 tsp baking powder
½ tsp vanilla essence