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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!
I think the best I ever had was at a fondue restaurant. It was a chocolate/peanut butter fondue served with the usual strawberries, marshmallows, brownie chunks etc… But that sauce….
One of my favorites was the individual, indoors S’mores my husband and I had on our honeymoon in North Carolina! The restaurant is Amos Mosquitos, if you’re ever in the area. It was terribly clever!
I still dream about the Hazelnut creme brulee at Max Amore Restaurant in CT!
Hands down the best creme brulee I’ve had was at the Louisiana Pizza Kitchen in 2003 in New Orleans. My aunt, mom and I ate at this location multiple times during a 3 day stay just for that creme brulee…I’ve never been able to find one that comes close to it!
while I love a good cheesecake, I’d have to say the best dessert I’ve had was the blondie from the sea glass cafe and bakery.
Best Dessert – Cheesecake Factory’s Red Velvet – Stephanie’s Cheesecake – to die for
The best dessert I ever had was a slice of butterscotch pie from a restaurant in Charm, Ohio. In the middle of Amish country, Charm is essentially a quilt shop and a restaurant, nothing else. I’ve driven there TWICE from Pittsburgh, PA, to eat the pie there. It’s worth driving hundreds of miles. They have many pies on their assortment, and they are all delicious, but the buttscotch pie is hands down the best thing I’ve ever eaten. Seriously, I was a professional pastry chef at one time so I’ve eaten (and made!) millions of desserts, and this was the perfect combination between a smooth satiny custard juxtaposed with a crispy, butter shortbread-like crust. Satin and crunch in one bite. It was sublime. And their fried chicken was pretty darn good, too!
I had a wonderful papaya creme dessert at Fogo de Chao in Chicago
Such a hard question! But I’d have to say Vanilla Bean Creme Brulee. Yumm. Thanks for this contest!
just a bit partial but a chocolate chocolate chip cake with peanut butter frosting that I make myself.