Melt butter and chocolate in a microwave or double boiler, stirring until smooth.

Cool the melted chocolate mixture for 20 minutes.

In a separate bowl, beat eggs, sugar, vanilla, and salt until thick.

Blend the cooled chocolate mixture into the egg mixture.

Stir in flour and mix well to combine.

Pour the batter into a 9-inch springform pan.

Bake at 350F for 25-30 minutes.

Cool the cake on a wire rack.

To make the glaze, combine the glaze ingredients in a saucepan.

Cook and stir over low heat until melted and smooth.

Cool the glaze slightly.

Run a knife around the edges of the springform pan to loosen the cake.

Remove the cake from the pan and place it on a serving plate.

Spread the glaze over the top and sides of the cake.

For the raspberry sauce, puree raspberries in a blender or food processor, discarding seeds.

Stir in sugar and chill until serving.

Spoon the sauce over individual servings of the cake.

Garnish with whipped cream, raspberries, and mint, if desired.