For the Cake

1. Preheat oven to 325 degrees.
2. Butter a 9" baking pan and line with parchment paper.
3. In a pot, melt 10 ounces of bittersweet chocolate with butter.
4. Using a mixer, whip eggs with sugar until the mixture turns pale yellow and starts to hold its shape.
5. Stir in melted chocolate and cocoa until combined.
6. Pour batter into baking pan.
7. Place the baking pan in another pan filled partially with warm water and place in the oven on the middle rack.
8. Bake the cake for approximately 30-35 minutes, or until the cake is just set. (The cake will look like it is baked, but will still have some movement toward the middle of the pan.)
9. Do not over bake.
10. Allow the cake to cool for 1 hour before carefully turning out the cake onto an icing rack. (For easy transporting, get a piece of cardboard to turn your cake out onto. This will make it much easier to glaze and plate.)

Chocolate Ganache

1. Heat 1 cup of heavy cream in a saucepan and bring to a boil.
2. Pour cream over 1 pound of bittersweet chocolate and stir until combined.
3. Glaze cake while ganache is still warm.
4. Glaze the cake by pouring the ganache in the center of the cake and allow it to run over the cake. This will give it a smooth, finished look.
5. Cut and serve with a warm knife. Allow cake to sit at least 15 minutes if it has been refrigerated before serving.
6. Garnish with fresh berries.