Flourless Fudgy Chocolate Cake (Low Carb Luxury Recipe)

1/2  cup		water
1/4  teaspoon		salt
1  cup		Splenda
1/2  cup		erythritol
8  ounces		unsweetened chocolate
1  cup		unsalted butter
6		eggs
20  fl. oz.		boiling water

Tip: Click on the ingredient links to learn the nutritional information for all the Flourless Fudgy Chocolate Cake (Low Carb Luxury Recipe) ingredients. The serving size for any ingredient in Flourless Fudgy Chocolate Cake (Low Carb Luxury Recipe) may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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

In a small saucepan over medium heat, combine the water, salt, Splenda and erythritol. 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 degrees 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.