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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 maternal great-aunt’s apple pie… in a 9×13 metal cake pan. I cannot recreate it and she is gone, darnit!
Those cakes in a jar look scrumptious and I love the presentation! My favorite dessert is a toss up between a really good hot fudge sundae with toasted almonds or a slice of yellow cake with fudge frosting. Boston cream pie is pretty fabulous, too!
The best dessert I’ve had was my sister’s home-made version of mascarpone filled Italian Eclairs…delicious!!!
A decadent chocolate mousse cake…baked chocolate mousse filled with more creamy chocolate mousse topped with sweetened whipped cream…Chocolate Heaven!
Bananas Foster in New Orleans
I like most desserts, but my favorite is probably creme brulee. This book looks great, thanks for letting us know about it.
Picking just ONE is almost impossible! I will have to go with a Cappuccinio bundt cake with mocha glaze….Mmmmm coffee flavor is my favorite :)
Tough question. Either a fudge tart that my friend made for my birthday, or delicious chocolate mousse!
I wish I could say that the best dessert is something I made but alas it is not so. The best dessert is definitely the “Chocolate Thunder from Down Under” from the Outback Steakhouse. I don’t even like chocolate desserts that much (sorry to all chocoholics out there) but the combination of the hot brownie, cold ice cream and that hot fudge is wonderful. I have to say that when my husband , myself and our three boys share it, it’s actually a bit embarrassing and appears to be something you should be watching on National Geographic. Perhaps you know which episode I’m talking about, the one where the crocodiles are attacking the river crossing antelopes….. We look just like that – devouring everything in a few bites! It’s yummy.
What a great book. I need to check it out! My favorite dessert has to be my grandmother’s spice cake with caramel icing. She made it every year for my dad’s birthday when he was a kid and made it for many of our holidays. My grandmother knew this reciped by heart and when she passed away a few years ago, we realized that it was never written down anywhere. We’ve spent time since then trying to find something similar and have yet to come close.