Three Ingredients Flourless Chocolate Cake

After my detox and wellness programme two years back, I have cut back on my baking, in particular, normal baking that requires flour and sugar. I searched for recipes that don't require sugar or can replace with low GI sugar, or use similar flours.

I decided to surprise my sister for her birthday by baking this flourless chocolate cake, which was rich but light. This recipe is a keeper, easy to make and satisfying to the palate.
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Recipe for Flourless Chocolate Cake, adapted from Gimme Some Oven.
(Makes a 8"round cake)

8 Large eggs
450g Dark, semisweet or bittersweet chocolate, coarsely chopped
227g Unsalted butter
Zest of one orange (optional)

  1. Adjust an oven rack to the lower-middle position and heat the oven to 180°C. Line the bottom of an 8-inch pan with parchment paper. 
  2. Wrap the outside of the pan with 2 sheets of heavy-duty aluminum foil and set it in a large roasting pan. 
  3. In a stand mixer using the whisk attachment, beat the eggs at high speed until the volume doubles. This usually takes about 5 minutes.
  4. Meanwhile, melt the chocolate and butter together by placing the chocolate and butter in a large heatproof bowl, set over a pan of almost-simmering water, and stirring until melted and smooth. Add in orange zest if using.
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  6. Then fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible. Fold in half of the remaining egg foam, and then the last half of the foam, until the mixture is totally homogenous.
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  8. Scrape the batter into the prepared pan and smooth the surface with a rubber spatula. Place the roasting pan on the oven rack and VERY carefully pour in enough boiling water to come about halfway up the sides of the pan. 
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  10. Bake until the cake has risen slightly, the edges are just beginning to set, a thin-glazed crust (like a brownie) has formed on the surface, about 30-35mins. 
  11. Remove the cake pan from the water bath and set on a wire rack; cool to room temperature. Cover and refrigerate until cool. (The cake can be refrigerated for up to 4 days.)
  12. About 30 minutes prior to serving, carefully remove the sides of the pan, invert the cake onto a sheet of waxed paper, peel off the parchment paper, and reinvert the cake onto a serving platter. If desired, lightly dust the cake with powdered sugar and top with berries. 
  13. To slice, use a sharp, thin-bladed knife, dipping the knife into a pitcher of hot water and wiping the blade before each cut.
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