Gluten-Free Fudge Cake

from ButterYum

makes 16 servings

Ingredients

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

Directions

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