Gluten-Free Fudge Cake Recipe

Name: Gluten-Free Fudge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 Tablespoons Unsalted Butter; 6 ounces, weight Bittersweet Or Dark Chocolate; 4 whole Large Eggs, Room Temperature; 1-1/2 cup Sweetened, Condensed Milk; 1-1/2 cup Almond Meal Or Almond Flour; 1/2 teaspoons Baking Soda; 1/2 teaspoons Baking Powder; 1/4 teaspoons Fine Salt; 1/4 cups Hot Espresso (or See Note Below); Non-melting Confectioner's Sugar, For Dusting (optional)

Servings: persons

16 Tablespoons Unsalted Butter
6 ounces, weight Bittersweet Or Dark Chocolate
4 whole Large Eggs, Room Temperature
1-1/2 cup Sweetened, Condensed Milk
1-1/2 cup Almond Meal Or Almond Flour
1/2 teaspoons Baking Soda
1/2 teaspoons Baking Powder
1/4 teaspoons Fine Salt
1/4 cups Hot Espresso (or See Note Below)
Non-melting Confectioner's Sugar, For Dusting (optional)

1
Preheat oven to 350u00b0F and place rack in center position. Line bottom of a 9-inch springform pan with parchment paper and spray pan with Baker's Joy.
2
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.
3
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.
4
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.
5
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.
6
Note: To make espresso, combine 1/4 cup boiling water with 1/2 teaspoon high quality espresso powder.
7
Recipe adapted from Pati Jinich.

937

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 16 Tablespoons Unsalted Butter, 6 ounces, weight Bittersweet Or Dark Chocolate, 4 whole Large Eggs, Room Temperature, 1-1/2 cup Sweetened, Condensed Milk, and more.

Yes, Gluten-Free Fudge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Fudge Cake

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