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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 moms chocolate cake!
I’d have to say the Blueberry Crumble with Vanilla Ice Cream I had last night was pretty tops!! So I’ll go with that for now.
The best dessert I have ever eaten, was a Tres Leche cake from a little Mexican market in Nevada. Was to die for!!
The best dessert I have ever baked, is the Chocolate Italian Cream Cake, I found in an old Southern Living Magazine. It’s the best of both worlds. My fav Italian Cream Cake, with the cream cheese icing, all done up in chocolate! Yum!
My favorite dessert is a toss up…my grandmother’s home-made zeppole…just thinking about them brings tears to my eyes or the tiramisu I had a couple of years ago on a Carnival Cruise. Finally found a recipe that matched it and made it last weekend. Soooo good.
I had these amazing cream puffs at my sister’s house a couple months ago, and they were ABSOLUTELY DEVINE. They were hands down the best dessert I have ever tasted.:)
After Reese’s Sticks, Vanilla cheesecake with a brownie crust, and just about anything else chocolate,my all-time favorite dessert was made by my tiny “little Granny” . The kind of Granny who wore an apron, a bonnet and had the most beautiful tan from the bottom of her knees to the top of her lil donut roll socks. Her long gray mane of silk worn in a bun on the back of her neck and yes the rolled up tissue tucked secretly in her apron pocket.
Granny’s simple meringue topped chocolate pie was and always will be my absolute favorite.
I had the best dessert ever at a normal church party! It was a delicious, moist, perfect carrot cake. No frosting, just cake. I had several slices, and have yet to discover who made it!
The carrot cake cheesecake from the cheesecake factory is perhaps the best *food* I’ve ever tasted…
The best dessert I’ve ever had was a dark chocolate-zucchini cake that my mother made. Unfortunately, she did not leave a recipe.
Thanks for a chance at the giveaway!