This post may contain affiliate links. Please read our privacy policy.
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!
There is a restaurant nearby that has the most amazing dessert…it has bananas, caramel, graham crackers, and whipped cream…everything you could want out of life! My Boyfriend doens’t eat bananas so I always end up eating the whole thing by myself. This will be the case when we go for my bday at the end of the month. I can’t wait!
The best dessert I’ve had so far was a peanut butter chiffon cake with strawberry jam filling.
Tiramisu at a sadly now closed restaurant near our home, beautifully presented in an vintage teacup.
I made Ben Starr’s Pumpkin Carrot Cake with Cream Cheese Frosting and candied hazelnuts and it is to die for.
I know I’m not in the running for the books but as a tribute to my dear mum – the best dessert ever was her apple pie with raspberry jelly and a big spoon of fresh whipped Cream – divine. It was the mix of the homemade pastry, perfectly done apples, the tang of the raspberry jelly (even though it was out of the box) and the best whipped cream in the world – from NZ dairy cows of course :) There were many other memorable desserts – jam roly poly, golden syrup steamed pud, rice pudding, her bread pudding with apricot jam and coconut topping (my mouths watering now), and then of course there was the pavlova with whipped cream and strawberries and kiwifruit. She was a great cook but her desserts shone.
My favorite dessert (and I’ve misplaced the recipe..ugh) is Chocolate Texas Sheet Cake. The cooked icing is so amazing, and perfect when frozen in little pieces as fudge.
bananas foster…yum
Yikes, what a hard choice, but I think the best would be my mom’s Javanese cookies–a crunchy shortbread type cookie– that tastes divine with ice cold milk.
Chocolate lava cake from a restaurant down the street! I would get it to go and let the ice cream melt all over it on the drive home and then mix it up to eat it. Crazy good calories!! Until they took it off the menu :(
The absolute best dessert I’ve ever had was onboard the Disney Magic cruise ship in the Palo dining room and it was chocolate souffle. Fresh from the oven with a dusting of powdered sugar. Would have had it every night if we could!