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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!
The best dessert I had ever eaten was the cake I made for my daughter’s 3rd birthday.The recipe was from the Miette cookbook. It was called a Raspberry Tomboy: Double chocolate cake topped and filled with Raspberry Swiss Meringue Buttercream. :) Just delicious!
My favorite dessert is anything with chocolate and peanut butter! YUM!
Orange chiffon caKe. My mom baked one every year for my birthday.
best dessert I’ve ever tasted is my aunt nell’s pralines!
The best dessert I ever had was a 5 layer chocolate cake with chocolate ganache, fresh raspberry sauce and fresh raspberries at PF Changs. This cake was super moist, rich and SO good…too bad they don’t make it the same way anymore!! That is one dessert I will never forget, and I ate this about 10 years ago :0)
My favorite is spice cake baked in a ice-cream cone and frosted with butter cream and sprinkles — these are my grand kids favorties too.
I’ve yet to meet a dessert I dislike except rhubarb. Love good Swiss, not Belgian, milk chocolate. Remember Ice Cubes that started to melt when unwrapping? Love in a little foil package
anything chocolate is good to me
My never-fail homemade cheesecake.
The first fresh strawberry pie I had as a child: mile high, held together by (restaurant) goo with a huge flourish of whipped cream. Since then I make it every year in strawberry season which, here in Fair Oaks CA, lasts months. Fresh peach is a close second: cooked fruit doesn’t hold a candle in my book.