To make the sauce, melt butter over low heat.

Chocolate should never be melted over direct heat in a saucepan by itself.

In a large pot, melt 1 tablespoon butter over medium-low heat.

In a large, heavy saucepan, melt butter over low heat.

In a saucepan, melt 1 tablespoon butter over medium-high heat.

Meanwhile, melt butter over low heat in a small saucepan.

To ice the cake, melt the chocolate in a double boiler or over very low heat.

Melt over very low heat, then scrape into a bowl and allow to cool a little.

In a small pan, melt butter over low heat.

In a large frying pan, melt butter over medium-high heat.