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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 is a toss up between Creme Brulee at a local restaurant and White Chocolate Cake in Scottsdale, Az.
beautiful picture, and I’m sure a very good dessert
Hmmm best dessert I’ve ever had was actually a flourless chocolate blackcurrant cake, absolutely amazing, someone made one for a friends birthday and it was gone almost instantly
The best dessert I have had is a 7 layer coconut cake.
The best dessert I ever tasted was a homemade Amish apple pie. Yum!
Hands down the best dessert I have EVER had is my grandmothers classic pumpkin pie! I not only get my own one every Christmas AND Thanksgiving but she makes me one for my birthday and around the summer time so I don’t have to wait all year for it! Yum!!
The BEST dessert I ever had must be the cherry cheesecakes my Dad made when we were kids-I hung around the kitchen and checked it in the fridge because I was so impatient to eat some! He made huge ones and it disappeared so fast. YUMMY!
The best dessert I ever had was a classic chocolate chip cookie, but the dough was so soft and white, it was melt-in-your-mouth, literally!!
The best dessert I have ever tasted is a chocolate peanut butter pie from the Tina’s Spaghetti Factory in Ft. Lauderdale. I don’t think it is there anymore but ohhhhh the wonderful cross of pnut butter and decadent chocolate was always what I needed on a Friday night at the end of a hectic week. I would love to have that recipe! UMMMMMM!
There are so many desserts I love. A good lemon bar in the summer, pumpkin bread in the fall, fudge in the winter . . . . The list goes on and on!!!