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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’ve ever eaten was a slice of cheesecake from the cheesecake factory- the kind loaded with mini chocolate chips! :)
My favorite dessert ever was a homemade 14 layer cake! So delicious!
The best dessert I’ve ever had was back in the day when calories were nonexistent, summers were lazy beautiful and life had a wonderful curiosity about it.
How do I choose just one desert??!!! Desert is my favorite meal! I LOVE cheesecake so I would have to say a mocha chocolate cheesecake is my favorite! I do also love white chocolate raspberry cheesecakes too! And authentic Mexican churros…mmmmmm… :) Thanks for the giveaway!
I must say that the lemon filled buttercream frosted wedding cake sample was quite good, even though we went with a different flavor for our wedding.
I love making desserts but surprisingly I don’t eat very many of them. The best dessert I’ve had in recent memory was actually simple but really delicious chocolate cookies.
Actually, the best desert I have ever tried was tiramisu, prepared by an Italian girl, ex-fiance from my younger brother. My mother, more than twenty years ago, adapted the recipe, once it was very hard to find mascarpone. Than she started to sell tiramisus to local restaurants and when she traveled abroad I was in charge to prepare te deserts and deliver to the restaurants. A superb desert.
The best dessert I tasted was a Limoncello Cake on our anniversary. I tried to re-create it as soon as I came home!
The best dessert I’ve ever had was a warm pineapple upside down cake in a small little ramekin at a restaurant in Houston. Every little bite was so perfect and it being baked in such a small portion made for a splendid presentation.
Best dessert I ever tasted was a banana sour cream pound cake.