Preheat oven to 375 degrees.

Spray an 8" cake pan with cooking spray and line bottom with parchment paper.

Place heat proof bowl in skillet with a couple of inches of water in the bottom. Melt 1 bar of the chocolate and the butter in a heat proof bowl in the skillet over medium heat.

When melted remove the bowl from the heat. Add sugar, salt, vanilla, coffee and cocoa. Stir well and then beat in the 3 eggs. Beat 1-2 minutes til batter is smooth.

Pour batter into the cake pan and bake 25 minutes.

Allow cake to cool completely.

Melt the other chocolate bar in a heat proof bowl as per above. Add the whipping cream and stir well to combine.

Turn the cake out onto a serving platter. Pour glaze over the cake allowing it to flow over the sides. Refrigerate cake at least 4 hours to let glaze set.

To serve, sprinkle with icing sugar. Add a spoonful of fruit to side of each piece when serving.