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Chocolate Blender Cake
1½ hours 20 minutes active, plus cooling
Thanks to a countertop blender, this moist chocolate cake—which happens to be gluten-free—and its thick, rich glaze come together easily, speedily and with only a few dishes to clean. We start by blitzing whole almonds (either skin-on or blanched work, but be sure they’re raw, not roasted) until powdery, essentially making our own almond flour, then throw in the rest of the batter ingredients and blend for a couple minutes more. We prefer Dutch-processed cocoa powder in this cake, as it gives the crumb a deep, dark color, but lighter-hued natural cocoa works fine, too, if that’s what you have. A sprinkle of flaky salt is a simple, elegant way to garnish this dessert. Or, for a fun, festive finish, top the glazed cake with a smattering of crunchy bits. We especially love crushed pretzels, chopped toasted nuts, even mini marshmallows—or a combination of the three. And if you’ve used marshamallows, consider toasting them with a kitchen torch.
For the cake:
grams (¾ cup) raw almonds (see headnote)