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

Hot Water Apple Pie

Happy Pi Day (get it? 3.14).  Alright, alright, all cheesiness aside, I know what you're thinking... Hot Water What??!!!!  Yeah, that's what I thought when I first learned about this technique too, but I'm here to tell you the apples in my pie turned out great!  Not mushy at all - firm, yet tender and absolutely packed full of pure apple flavor.  

Typically when I make an apple pie, I'll use a mixture of 3 or 4 different apple varieties, but this technique calls for only 1.  Additionally, the spices are kept to a minimum which really elevates the flavor or the fruit.  Bottom line, if you think you'd like the flavor of golden delicious apples on steroids, it's safe to say this recipe and technique are for you.  

Start with room temperature golden delicious apples - we're going to need about 4 pounds of peeled, sliced apples.  Don't miss the room temperature part - it's important.  We need to peel them - let me show you my nifty apple peeler.

How fun was that?  I’m in love with how fast this gadget peels an apple!  Sorry for the blurry video, but you get the idea.

Cut out the cores.  I save mine for the girls, and by girls I mean the chickens at my local egg farm.  They know my vehicle and come running every time I visit because they know they're going to get something I bring lots of fruit and veggie scraps for them to snack on.  This week it'll be apple cores, cabbage, carrots, squash seeds, broccoli and cauliflower stems and leaves, some salad greens didn't get eaten, and empty egg shells.

Cut the apples into 1/4-inch slices.  Using a really good knife helps (I love this one).

Heat 3 quarts of water (or cider) until it boils.  If you use cider, save if after soaking the apples to drink later. 

Pour the boiling water over the apples and soak for 10 minutes.  If the apples are cold, they'll make the temperature of the liquid drop too much - it should remain between 140F and 160F during the 10-minute soak.  This is the magic temperature range that allows the pectin in the apples to set, preventing them from totally breaking down into mush during the baking process.  By the way, don't be alarmed if you hear the apples hissing in that hot liquid... you'll see a lot of tiny bubbles rise to the surface too. 

The water is too hot to press the apples down by hand so I weighted them down with a plate.   When 10 minutes are up, drain for another 10 minutes.

Then toss them with sugar, cinnamon, and cornstarch.  There's only 1/4 teaspoon of cinnamon needed for 4 pounds of sliced apples... that's very little, but remember, I said the spices were kept to a minimum to allow that pure apply flavor shine.  

You can hardly see the specks of cinnamon, but they're there - just enough to add the slightest bit of warmth to the pie.  The apples are now ready to go into your favorite pie crust (check out my food processor all-butter crust recipe here, or my make-by-hand all-butter crust here).  

Items used in this post:

(affiliate links)

• nifty apple peeler https://amzn.to/3HNP7xG

• digital kitchen thermometer https://amzn.to/3v3xTot

• 7-inch nakiri knife https://amzn.to/3sxBJ7Y

• 9-inch glass pie plate https://amzn.to/3DBme4p

• 9-inch ceramic pie plate https://amzn.to/3sUa5SZ

• mini pie plates https://amzn.to/3oyFwjQ (recipe will make four 5-inch pies or eight 4-inch pies)

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Hot Water Apple Pie

makes one 9-inch pie, four 5-inch pies, or six 4-inch pies

Printable Recipe

Ingredients

• double pie crust (recipe and photo tutorial here and here)

• 4 1/2 pounds golden delicious apples, peeled, cored, and cut into 1/4-inch slices (*see note below)

• 3 quarts water (or apple cider)

• 10 tablespoons granulated sugar

• 4 tablespoons cornstarch

• 1/4 teaspoon ground cinnamon (or more to taste)

• 1/4 teaspoon fine salt

• 2 tablespoons butter, cut into cubes

• 2 tablespoons milk or cream

• turbinado sugar (or granulated sugar)

Directions

1. Preheat oven to 425F and place rack in bottom center position.

2. Bring water or apple cider to a boil and pour over apple slices; soak 10 minutes, then drain another 10 minutes.

3. Add sugar, cornstarch, cinnamon, and salt to the apples; mix well to combine.

4. Roll half the crust and line pie plate(s) as usual.

5. Pour the apples into the lined pie plate(s) and dot with butter cubes.

6. Roll remaining half of crust and top pie, crimp edges to seal and cut a few holes for ventilation.

7. Brush top crust with milk or cream and sprinkle liberally with turbinado sugar.

8. Place pie plate(s) on rimmed baking sheet and bake 55-60 minutes for a 9" pie, 40-45 minutes for 5" pies, or 30-35 minutes for 4" pies.

Note

• The weight of the apples after peeling and coring should be just under 3 1/2 pounds.

adapted from Serious Eats