Ingredients: 1/2 cup water 1/4 teaspoon salt 1 cup Splenda 1/4 cup maltitol or erythritol 8 ounces unsweetened chocolate 1 cup unsalted butter 6 eggs boiling water Preheat oven to 300°F. Grease one 10 inch round cake pan and set aside. In a small saucepan over medium heat, combine the water, salt, Splenda and maltitol. 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. Bake cake in the water bath at 300°F for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate. Serves 10 — 4.1 net grams of carbohydrate per serving.