Gluten-Free Fudge Cake

This dense, rich, fudge cake is not only gluten-free, the batter is mixed together in a blender.  When have you ever heard of such a thing?   This cake takes no time to make at all - the batter is literally ready in a matter of minutes.  You can serve this cake warm or at room temperature, but we like it chilled. 

Start by lining the bottom of a 9-inch springform pan with parchment paper, then spray the rest of the pan with Baker's Joy to ensure perfect release.

In 30-second bursts the microwave, slowly melt butter and chocolate together, stirring between bursts.  When the chocolate is completely melted, stir well to make sure butter is completely incorporated.  Set aside until needed. Tip:  if your microwave is very powerful, decrease the power to 50%. 

Alternatively, you can melt the butter and chocolate together over a double boiler of simmering water, stirring frequently.

Bittersweet vs Semisweet Chocolate

There isn’t much difference between bittersweet and semisweet chocolate, and the sugar level for both varies from one manufacturer to another, so feel free to use which ever one tastes great to you!

Additional ingredients needed are almond meal (finely ground almonds), salt, baking soda, baking powder, espresso, and....

Whole eggs and sweetened condensed milk.

Now for the fun part - we mix all the ingredients together in a blender (this is the brand I love).  Start to combining the eggs and sweetened condensed milk on low speed until combined.

Add the chocolate/butter mixture, almond meal, baking soda, baking powder, salt, and coffee.  Blend again on low speed until combined. 

Pour the mixture into the prepared pan and bake for about 40 minutes in a preheated oven.

The cake will come out of the oven puffed up in the center.  

Allow the cake to cool for 1 hour before chilling for at least 2 additional hours.  The cake will fall in the center as it cools - this is normal so don't be alarmed.

Remove the sides of the springform pan and cut into 16 slices with a hot, sharp knife (long, thin, non-serrated blades work best - like this one).  This cake is very moist so if you want to sprinkle it with confectioner's sugar, use the non-melting variety.

Items used to make this recipe:

(affiliate links)

• 9-inch springform pan https://amzn.to/3GH3IGZ

• parchment paper https://amzn.to/3ozM16b

• Baker's Joy https://amzn.to/3HCnCVd

• almond meal https://amzn.to/3CV7v40

• my favorite blender https://amzn.to/3uzhtoO

• Moser-Roth 85% chocolate https://amzn.to/3gBj7hH

• high quality espresso powder https://amzn.to/3Ln25lF

• non-melting confectioner's sugar https://amzn.to/46oEETr

• thin, sharp knife https://amzn.to/3suJqeK

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Gluten-Free Fudge Cake

makes 16 servings

Printable Recipe

Ingredients

• 16 tablespoons unsalted butter

• 6 ounces bittersweet or dark chocolate

• 4 large eggs

• 14 ounce can of sweetened condensed milk, plus 1/4 cup

• 1 1/2 cup finely ground almond flour (or meal), sifted

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/4 teaspoon fine salt

• 1/4 cup hot espresso (or see note below)

• Optional: non-melting confectioner's sugar

Directions

1. Preheat oven to 350F and place rack in center position.

2. Line bottom of a 9-inch springform pan with parchment paper and spray pan with Baker's Joy.

3. In 30-second bursts the microwave, slowly melt butter and chocolate together, stirring between bursts; set aside until needed. NOTE: if your microwave is very powerful, decrease power to 50%, or you can melt the butter and chocolate together in a double boiler over simmering water.

4. In the jar of a blender, combine eggs and sweetened condensed milk on low speed until combined.

5. Add chocolate/butter mixture; mix on low speed until combined.

6. Add almond meal, baking soda, baking powder, salt, and espresso; mix on low until combined.

7. Pour batter into prepared pan and bake for 40 minutes until a toothpick inserted in the center of the cake tests done (a few crumbs sticking to the toothpick are ok).

8. Cool cake in pan on a rack for 1 hour; cover with plastic and chill for at least 2 hours.

9. Remove sides of springform pan and slide cake off of parchment base.

10. Use a hot knife to cut cake into 16 slices. Leftovers should be stored in an airtight container in the refrigerator.

Note

• To make espresso, combine 1/4 cup boiling water with 1/2 teaspoon high quality espresso powder.

recipe adapted from Pati Jinich

Chipotle's Famous Guacamole

I grew up without avocados in my life so I need to make up for lost time.  That means I enjoy avocados whenever I get the chance.  I usually eat them straight up with a spoon, but occasionally I like to turn them into guacamole.  Recently I learned that Chipotle Mexican Grill decided to share their awesome guacamole recipe, and now I'm sharing it with you.  Thank you, Chipotle! 

Before you can make really good guacamole, you have to start with beautifully ripe avocados. Here's a nifty chart that shows the various stages of ripening.  

In my personal experience, I find the closer avocados are to being ripe when I buy them, the more bruised they tend to be - probably because lots of people have been squeezing them.  So I like to buy them when they're still very green and firm.  Then they can ripen to perfection on the counter, safe from frisky hands.  When they're perfectly ripe, they can be stored in the fridge for several days to prevent over ripening.  

Start with a couple of perfectly ripe avocados, red onion, fresh lime, fresh cilantro, a little jalapeno, and some salt.  Honestly, anyone can make it. 

Ok, scoop the ripe fruit out of the avocado shells and put it in a bowl.  I like to use a shallow bowl - it's easier to mash and mix the guacamole that way.

Now we need a little fresh lime juice.  It adds great flavor and helps keep the guacamole from oxidizing (turning brown).  

Please note the correct way to use a citrus press.  The cut side of the lime goes down, not the other way around.  Hey, that kind of rhymes.

I'm always amazed how much more juice you get when you use a citrus press.  It's crazy.

Two teaspoons of lime juice go into the bowl.   Add the salt too and toss well. 

Then add the finely chopped red onion....

And 1/2 of a jalapeno, minced....

And lastly, a couple of tablespoons of chopped fresh cilantro.  

Mix and mash until you get the consistency you desire.  Serve immediately.  

Store guacamole in an airtight container with plastic wrap pressed directly on the surface.

Items used to make this recipe:

(affiliate links)

• my favorite nakiri knife https://amzn.to/2LdUVC7

• citrus squeezer https://amzn.to/2SOPQEQ

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Chipotle's Famous Guacamole

makes about 2 cups

Printable Recipe

Ingredients

• 2 ripe Haas avocados (skin should be dark and the flesh should give slightly under gentle pressure)

• 2 teaspoons freshly squeezed lime juice

• 1/4 teaspoon kosher salt

• 1/2 jalapeno, finely chopped (including seeds)

• 2 tablespoons chopped fresh cilantro

• 1/4 cup finely minced red onion

Directions

1. Carefully cut avocados in half and remove pits.

2. Use a spoon to scoop fruit into a mixing bowl and toss with lime juice.

3. add salt and mash with fork or potato masher to desired consistency.

4. Stir in jalapeno, cilantro, and red onion.

5. Taste and adjust seasoning if needed.

Adapted from Chipotle Mexican Grill