Flour-less Chocolate Espresso Cake
This gluten free cake is a chocolate heaven, but you have to like your chocolate super dark!
Preheat the oven to 350 degrees and coat either two cake pans or preferably a large springform pan with nonstick spray. First, add the powdered sugar/Stevia, brown sugar, cinnamon, espresso grinds, and chocolate chips to your food processor. Grind the chips and dry ingredients up for about 10-15 seconds.
Add the pineapple juice and hot espresso. Blend for ~5 seconds until creamy. Add the cocoa powder, vanilla, eggs, and butter. Replace the lid and mix on variable medium-high for about 30 to 45 seconds until smooth.
Pour the batter into the greased springform or two cake pans. Bake at 350 degrees for 45-55 minutes (for 1 cake pan). You will need to shorten the time for 2 pans - I estimate about 30 minutes or so. Bake until the middle is set and a toothpick comes out clean. Remove from the oven and set aside to completely cool.
Once cooled, cover and refrigerate it for at least 3 hours or longer so it is nice and firm, thick, and deliciously lip-smacking chewy (think fudge texture but better). My cake edges fell a little but it isn't a problem.