Preheat oven to 300° F. Line the bottom of a 10-inch cake pan with waxed paper. Grease well. Set aside.

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

Either in the top half of a double boiler or in a microwave oven, melt the bittersweet chocolate. Pour the chocolate into a mixing bowl. Cut the butter into pieces and beat the butter into the chocolate, one piece at a time. Beat in the sugar-water. Allow to cool slightly. 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 larger pan with boiling water halfway up the sides of the cake pan. Bake the cake in the water bath at 300° F for 45 minutes. The center will still look wet. Chill the 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. Remove the waxed paper. Cut into 16 wedges. Serve with macerated fruit (recipe follows) spooned over wedge and a dollop of whipped cream or a scoop of vanilla ice cream. Yield: 16 servings.

Macerated Fruit:
4 cups fresh berries such as sliced strawberries, raspberries and blue berries.
2 Tablespoons sugar
2 teaspoons lemon juice

Toss the berries with sugar and lemon juice. Let stand until juices form, tossing occasionally, about 30 minutes. Yield: 4 cups.