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If you follow me on Instagram, you may remember me posting a piece of flourless chocolate cake while dining at The Capital Grille. After one bite, I was smitten with the rich, dense espresso infused chocolate cake.
When Shaina’s debut cookbook, Desserts in Jars arrived on my doorstep, I immediately honed in on page 35 – Flourless Chocolate Cakes, beautifully photographed in my favorite Weck jars. Shaina described her Flourless Chocolate Cakes as little brownies with crunchy tops and that’s exactly what they taste like. Pure chocolate perfection in an adorable glass jar.
[pinit] In you visit MBA on a regular basis, you know how much I love baking and presenting desserts in jars, so naturally, I was incredibly excited about Shaina’s cookbook. Desserts in Jars contains 50 gorgeous recipes including cakes, pies, puddings, frozen desserts and even a variety of mixes that are perfect for giving.
Shaina expertly walks you through the process of choosing, filling, baking and even adorning your jars with printable tags, so they’re ready for a casual backyard barbecue or a fancy holiday party. And after hanging out with Shaina in NYC, I must say, Desserts in Jars is an accurate representation of the awesomeness that is Shaina.
Flourless Chocolate Cakes
Ingredients:
Oil for greasing the jars
7 ounces bittersweet chocolate
4 tablespoons (½ stick)unsalted butter
1 cup granulated sugar
4 large eggs, separated
Confectioners’ sugar, for dusting
fresh raspberries for garnish
Directions:
1. Preheat the oven to 350ºF. Grease fourteen 8-ounce jars. In a double boiler over simmering water, melt the chocolate and butter until smooth. Remove from the heat and allow to cool slightly. In a separate bowl, use a hand mixer to beat the egg whites until stiff peaks form. Set aside.
2. In a stand mixer, beat together the granulated sugar and egg yolks until thick and creamy. Mix ¼ cup of the melted chocolate and butter into the egg yolks. Continuing to mix, slowly pour the remaining melted chocolate mixture into the egg yolks until all is incorporated. Fold the egg whites into the chocolate mixture.
3. Spoon 4 to 5 tablespoons of the cake batter into each greased jar. Place the jars 2 inches apart on a baking sheet. Bake for 25 to 30 minutes, until the tops of the cakes start to crack. Remove from the oven and let the jars cool. Dust with confectioners’ sugar before serving. Serve warm or at room temperature. If desired, garnish with fresh raspberries.
Notes:
- This recipe works well when cut in half.
- Jars seen in the photos are Weck Mini Mold Jars #976-165
Source: Desserts in Jars by Shaina Olmanson
All images and text ©Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!
my favorite dessert has to be cookie dough truffles. So good!
I love anything with chocolate, chocolate soufle, chocolate cake with a ganache, german chocalate with coconut pecan icing. I can’t wait to try your flourless cake. Yum Yum
The best I’ve ever tasted is Carl’s Cakes carrot cake with cream cheese frosting. TO DIE FOR!
Godiva’s Almond Butter Truffle!
Best dessert? That’s a toughie. But I’d have to say my mom’s strawberry shortcake, made with the Betty Crocker biscuit recipe.
…has to be “flan” in all of its permutations…
Red velvet cheesecake, two of my favorites smooshed into one!
The best dessert I have ever tasted is every dessert I have ever tasted! :D Ok not really. I loved making the better than sex: chocolate times five cupcakes, its a lot of work, http://www.cupcakeproject.com/2008/02/better-than-sex-cupcakes-chocolate.html
The chocolate mousse was heavenly. (that was a shout out to The Cupcake Project AWESOME)
The best dessert I’ve ever eaten was a panna cotta at a restaurant in Washington DC. This was the first time I’d eaten panna cotta so I didn’t know what to expect. Delicious is an understatement: creamy, smooth, not too sweet, and the raspberries on top were slightly tart (Homer Simpson drool). I can’t remember the restaurant but I remember that panna cotta! No panna cotta has ever held a candle to it. But what tasty fun it is trying to find a contender :))
Ice cream! More recently had a sea salt caramel gelato that was amazingggg!