Low Carb

Directions:
Preheat oven to 300-degrees. Grease one 10-inch round cake pan and set aside.

In a small saucepan over medium heat, combine the water, salt and Splenda. Stir until completely dissolved and set aside.

Either in the top half of a double boiler or in microwave, melt the chocolate. Pour the chocolate into the bowl of an electric mixer.

Cut the butter into pieces and beat the butter into the chocolate one piece at a time. Beat in the sweetened water. Slowly beat in the eggs, one at a time. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.