Gluten-Free Fudge Cake

Preheat oven to 350ºF 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 in the microwave, slowly melt butter and chocolate together, stirring between bursts. Set aside until needed. 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. Serve dusted with non-melting confectioners sugar, if desired.

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

Recipe adapted from Pati Jinich.