Preheat oven to 350 degrees. Grease an eight-inch springform pan and line the bottom with parchment paper. Place the pan on a large piece of foil and fold excess foil up the sides, to catch any drips.

Using either a double boiler, or a microwave-safe bowl, combine all ingredients except for the eggs, and gently heat until all ingredients are melted, and the mixture is smooth.

In another bowl, lightly whisk the eggs, and then combine thoroughly with the chocolate mixture.

Pour mixture into the prepared springform pan, and place in the center rack of the oven. Bake for 40 minutes, or until the center is slightly jiggly. The cake may look very puffed but will settle down!

Remove cake from the oven and run a thin knife around the inside of the pan. Allow the cake to cool, and refrigerate for at least five to six hours. Remove the cake from the bottom of the pan by gently inserting a thin spatula underneath and loosening. The cake should come off in a solid piece, and you can peel off the parchment paper and place on a cake platter. Pour on the glaze (recipe follows) and allow it to solidify in the refrigerator. You may decorate the top of the cake with berries, or whipped cream if desired.

Melt ingredients in 20-second bursts until melted. Mix in between bursts to encourage melting without overheating. Can also be melted on a very low flame. Pour glaze over cake after it has cooled.