Gluten-Free Fudge Cake

from ButterYum
makes 16 servings


16 tablespoons unsalted butter
6 ounces bittersweet or dark chocolate (I used Moser-Roth 85%)
4 large eggs
14 ounce can of sweetened condensed milk, plus 1/4 cup
1 1/2 cup almond meal (aka almond flour)
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 


Preheat oven to 350F and place rack in center position.  
Line bottom of a 9-inch springform pan with parchment paper and spray pan with Baker's Joy.
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.
In the jar of a blender, combine eggs and sweetened condensed milk on low speed until combined.
Add chocolate/butter mixture; mix on low speed until combined.
Add almond meal, baking soda, baking powder, salt, and espresso; mix on low until combined
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).
Cool cake in pan on a rack for 1 hour; cover with plastic and chill for at least 2 hours.
Remove sides of springform pan and slide cake off of parchment base.
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