The butter cut into pieces and melt in a saucepan on medium heat. Add the chocolate, sugar and 1 cup lukewarm water. Stir the mixture for 3-4 minutes, until the chocolate is melted and homogenized. Pour into a large bowl and let cool for about 10 minutes. Oil is a round pan with a diameter of 22 cm and 6 cm depth and face the bottom and sides with baking paper. Eggs are broken down lightly with a fork and add to the chocolate mixture, again stir with a fork. Add the sieved flour and cocoa mixture and stir until smooth. The chocolate was poured into the pan and bake in a preheated 180 C oven for half an hour or until a stick stuck in the middle come up with wet crumbs on it. Remove from the oven, leave for 10 minutes in pan, then turns on a rack to cool. For the icing chocolate cream and warm temperate stove in a pot. Stir for 3-4 minutes until a smooth mixture. Transfer to bowl and put in a refrigerator for about half an hour or until it becomes thick enough to be able to be coated, and then is applied to the cake. At this point the cake can be sprinkled with grated chocolate, coconut or colored sticks and leave for 10 minutes until glaze is set. Cut into pieces and serve. Store covered in refrigerator up to 5 days. * 1 cup = 240 ml.