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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
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My mom’s cream puffs!
The black forest torte that was our wedding cake was amazing!
Truly, my husband and I just discussed this… What was the best dessert I ever tasted? We had to agree that it was a tiramisu filled cake that I made last summer and took to a church barbecue. He said everyone was fighting over it – I didn’t see that, but I did think it was pretty tasty.
My favorite dessert is a lemon layer cake. I love lemony freshness.Mmmm. I’m not a fan of chocolate or overly sweet things.
My office manager’s carrot cake – melts in your mouth!
Susan
The best dessert I’ve had is butterscotch pudding at Irving st kitchen in Portland or. I don’t even like butterscotch but that was to die for….not to mention their rhubarb apple crisp with olive oil ice cream…almost a tie.
I should note, that pudding comes in a jar. ;)
Best dessert…so simple but amazing, piece of rich dark chocolate covered with raspberry sauce and a couple fresh ripe strawberries. Simple, but when you use the best, it comes together as the best ever.
Looks great. Another top chocolate recipe from you :)
hmmmm. Oddly enough, probably a chocolate flourless cake. :)
Black forest cake and Tiramisu. Both so great!!