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

Double Chocolate Muffins

Studded with mini chocolate chips, double chocolate muffins are something I would typically serve with lunch or as an afternoon snack, but we've been known to enjoy them as an indulgent breakfast item from time to time. 

These muffins are best served a day or two after they're baked, but they freeze beautifully in an airtight container for up to a month.  To thaw, keep in airtight container as they thaw overnight in the fridge.  I enjoy these muffins chilled or at room temperature, but my girls enjoy them heated in the microwave for just a few seconds to melt the mini chocolate chips.  If you should happen to find yourself with slightly stale muffins, try this indulgent twist - break a muffin into bits, place the bits in a bowl, and drizzle with heavy cream - heaven!

Ingredients:  eggs, applesauce, flour, unsalted butter, the best dutch-processed cocoa powder you can find, sugar, salt, baking soda, baking powder, and mini chocolate chips.

Cream the butter and sugar together in the bowl of a stand mixer (or use a hand-held mixer).

Use the paddle attachment or, even better, a BeaterBlade attachment!  If you love to bake, do yourself a favor on get a BeaterBlade.  It eliminates the pesky task of having to scrape down the sides of your mixing bowl.  Love, love, love this thing!

On a side note - I have tried a similar attachment that's made by the company that makes the stand mixer and there's no comparison, the BeaterBlade works much better.  They're available for various makes and models of mixers so have that information handy before you purchase. 

Back to the recipe - add the eggs, applesauce, and cocoa sifted cocoa powder.  Nothing worse than biting into a dry clump of unsweetened cocoa powder so don't forget to sift that cocoa!! 

Mix until incorporated.  Don't worry if the mixture looks a little curdled - it's fine.

Add the flour, salt, baking powder, and baking soda; mix until no traces of flour remain.

Stir in the mini chocolate chips.  Did you set aside a few to nibble on?  I did!

Mmmm... time to dish up the batter. 

I use a rounded #20 scoop to portion the batter into a professional grade muffin pan that is lined with these awesome liners that I've absolutely fallen in love with.  I especially like using them for chocolate muffins and cupcakes - they make my baked goods look so rich and decadent! 

(affiliate links)

Using a portion scoop is neat and tidy... and all my muffins are going to turn out the same size.  Win-win!

Items used to make this recipe:

(affiliate links)

• professional muffin pan https://amzn.to/3uBm5uT

• brown grease-proof paper liners https://amzn.to/3uzKEbr

• #20 portion scoop https://amzn.to/34MdFG9

• high quality dutch-processed cocoa powder https://amzn.to/34wD4DI

• beaterblade attachment http://amzn.to/2yxCz9Y

• heavy duty stand mixer https://amzn.to/3HCXIAF

• baker’s joy https://amzn.to/3JfdySc

• The Low GI Cookbook https://amzn.to/3LmQ6o8

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Double Chocolate Muffins

makes 18

Printable Recipe

Ingredients

• 8 tablespoons unsalted butter, room temperature

• 2/3 cup granulated sugar

• 2 large eggs

• 1/2 cup Dutch-processed cocoa powder, sifted

• 1 1/2 cups applesauce

• 1 3/4 cups unbleached all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon fine sea salt

• 1/2 cup mini chocolate chips

Directions

1. Preheat oven to 350F.

2. Prepare a 12-cup muffin pan with non-stick baking spray or paper liners.

3. Cream butter and sugar together until light in color, about 2 minutes.

4. Add eggs, cocoa powder, and applesauce; mix until smooth.

5. Add remaining dry ingredients and mix just until combined (don't over mix); stir in mini chocolate chips.

6. Use a heaping #20 portion scoop to fill cups about 3/4 full.

7. Bake 22-25 minutes or just until a toothpick inserted in the center comes out with a couple crumbs attached.

8. Cool 5 minutes before removing from pan, placing on cooling rack to cool completely.

adapted from The Low GI Cookbook