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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!
Best dessert… I’d have to say it was Dark and White Chocolate Guinness Mousse. Mmmmm, it’s delightful.
I believe the best dessert I have ever tasted is of a flourless chocolate cake here in the historical district of Pensacola, Florida…I hope your recipe is very similar to the one I tasted and loved!
Chocolate peanut butter pie is still one of my favorites.
The best desert I have ever eaten (and I have eaten quite a lot of desserts since i have a massive sweet tooth) has got to be from the Blue Bayou (the restaurant inside Pirante of the Carribean at Disneyland). I had the best giant Creme Brûlée and my husband had ana mazing deep fried cheesecake!! Delicious! A close second would be my all-time favorite Red Velvet Cake Cheesecake from the Cheescake Factory!
The best dessert I’ve ever had is the salted caramel budino at Barbuzzo, a restaurant in Philadelphia. It has a base made out of chocolate cookies, topped with rich butterscotch flavored pudding and a layer of buttery caramel. Everything is topped with whipped creme fraiche, sea salt and more cookie crumbs. And, it’s served a cute little jar. I have to resist the urge to lick it clean.
I have yet to attempt a dessert in a jar (love the concept though). This sound delicious and a perfect dessert to serve my gluten-free friend. I can’t pick a favorite dessert! A memorable one was the Balsamic Vinegar Strawberry Ice Cream my sister and I made several years ago. Yum…
Ice cream is a family favorite at our house but I personally like creme brule or soft and chewy brownies… *YUM* :-) Thanks for the recipe and have a great day!
Best dessert ever is still my dad’s cheesecake- no other comes close in my opinion!
My favourite dessert is creme brulee and anything chocolate!! But … Hannah above said creme brulee cheesecake, I really want to try that now. Best of both worlds, cheese cake and creme brulee.
Hands down, I’m a brownie addict. So I’d have to say the best dessert I had while I was out was a brownie with ice cream and drizzled in caramel sauce. Second favorite: My wedding cake. Butter rum with a butter cream frosting. Yumm….