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

Italian Almond Cookies

These delicate, chewy, 6-ingredient cookies have an incredibly intense, smack-you-in-the-face almond flavor.  We go crazy for them.  For maximum flavor and chewiness, it's worth going the extra mile to find canned almond paste.  

If you can find it, canned almond paste is preferred.

On the day I did the photo shoot for these cookies, I was fresh out of canned almond paste so I had to use the foil-wrapped stuff.  It's not as soft as the canned stuff, but it works in a pinch. My particular tube was a bit dry so I grated it before I used it.  

The easiest way to do this is the use a food processor fitted with a fine grating disk.  

The food processor did an awesome job. 

To the bowl of the food processor, add the flour, sugar, and confectioners sugar.  

Pulse to combine.  

We're getting close!  

Time to add egg whites.  They're the magic glue that transforms the bowl of crumbs into the tastiest cookie dough ever!

Mmmmmm.  When you open your food processor, the aroma is going to make you salivate!

For the record, if you use canned almond paste, you can mix this dough in a stand mixer instead of a food processor.

Transfer the cookie dough to a small container.  It's really soft and sticky, but don't be alarmed.  You can scoop and bake the cookies right away, or chill the dough in an airtight container for a day or two.

Use a very small #100 cookie scoop to portion the dough blobs. For these cookies, it’s the perfect size.

Like I said, the dough is extremely soft and sticky so place the blobs directly into a bowl of sliced almonds.  Roll the blobs to coat them all over with almonds so you can pick them up and place them on a half sheet pan.

Because the dough is so sticky, I find it helps to dip the scoop in water for each cookie. 

I tested baking these cookies on silicone and parchment and even though I usually prefer baking on silicone, parchment worked better for this recipe.  

Bake the cookies until they puff up and turn golden brown.  

Allow the cookies to cool completely on the sheet tray.  Don't be alarmed when the cookies collapse as they cool - that's completely normal.  Store leftovers in an airtight container.  Cookies are best eaten on the day they're baked.  

Items used to make this recipe:

(affiliate links)

• canned almond paste (not marzipan of almond filling) https://amzn.to/3KV0RxI

• sliced almonds https://amzn.to/3KUnKRL

• #100 portion scoop https://amzn.to/3KVaSLe

• food processor https://amzn.to/3s6DeJQ

• flat parchment sheets https://amzn.to/3gcUFmq

• half sheet pan https://amzn.to/3HhqBC2

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Italian Almond Cookies

makes 36 cookies

Printable Recipe

Ingredients

• 8 ounces almond paste, canned is preferred (NOT marzipan or almond filling)

• 1/4 cup all purpose flour

• 1/2 cup granulated sugar

• 1/2 cup confectioners sugar

• 2 large egg whites

• 1/2 cup sliced almonds

Directions

1. Preheat oven to 350F and line half sheet pans with parchment paper.

2. In the bowl of a stand mixer, combine almond paste, flour, egg whites, and both sugars. Mixture will be very sticky. Note: if almond paste is dry or hard, grate the almond paste and mix the dough in a food processor.

3. Place sliced almonds into a small bowl.

4. Using a #100 scoop, drop cookie dough into bowl of almonds; roll until coated.

5. Place 2 inches apart on parchment-lined half sheet pan.

6. Bake for 10 to 12 minutes, until golden.

7. Cool on half sheet pans for several minutes before transferring to a wire rack to cool completely.

Note

• A #100 scoop equals just under 2 teaspoons.