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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 best dessert I ever had was a hot chocolate chip cookie orrrrr a hot brownie/chocolate cake with some vanilla ice cream in top and whipped cream!!! The hot and cold!!! The vanilla and chocolate!! Like having cookies and cream! Love it
The best dessert I like is an Indian sweet – LADOO. It is yellow in colour and melts in the mouth
Anything chocolate, dark chocolate. One favorite is a rolled pound type cake with chocolate inside! But the jars, I love the jars, I have so many canning jars, use them for lots of stuff.
My mother in law’s no bake lemon cheesecake.
Wondering if the flourless chocolate cake can be made in round cake pans or as a sheet cake?
Leslie, you could certainly try. The recipe is written specifically from a book that separates desserts out into jars, so I can’t speak to how that would turn out, or if the yield would be enough for a sheet cake. Experiment though! Don’t be afraid to do that.
– Jamie
Along the same lines, do you think this recipe would work well as a cupcake? My cousin and her family are all gluten free and we are having a birthday party for my son that they will be attending. I want her kids to be able to have cupcakes with everyone else without me having to go nuts buying specialty ingredients.
Janell-
You should be able to use the same recipe for cupcakes but you will likely need to adjust the cooking time.
-Jamie
The best desert I’ve ever tasted was a Chocolate and Passion Fruit Parfait the last time I went to Brazil.
The mix of chocolate and passion fruit is just amazing! It mixes the delicious and refined taste of chocolate with the tropical savor of passion fruit! Superb!
Unforgettable taste! The chef gave me the recipe and it is so easy to make!
P.S.: Congrats for your website, I’m a single guy at college, who lives by himself and who loves cooking. Your website has helped me and taught me amazing things! Thank you so much!
Bruno-
That sounds amazing! Thank you so much for stopping by and for following MBA! Have a fantastic day!
-Jamie
The best desert I’ve ever tasted was a Chocolate and Passion Fruit Parfait the last time I went to Brazil.
The mix of chocolate and passion fruit is just amazing! It mixes the delicious and refined taste of chocolate with the tropical savor of passion fruit! Superb!
Unforgettable taste! The chef gave me the recipe and it is so easy to make!
P.S.: Congrats for your website, I’m a straight guy who lives by himself and who loves cooking. Your website has helped me and taught me amazing things! Thank you so much!
My favorite desert was banana pudding made with vanilla wafers. Brings back the best memories of my child hood.
Deborah-
Yum, one of mine too! Have a great day and thank you for following MBA!
-Jamie
best dessert…..my grandmas apricot cobbler or her rhubarb pie…..she had a beautiful apricot tree and a big rhubarb patch….
I’ve had so many wonderful desserts! My granny was a great baker. She taught me how to bake, and passed on her pie making secrets to me. I’d have to say her fresh cherry cream pie is my home-cooked favorite. I had a key lime cupcake at a local cupcakery that I can’t sot thinking about, so that is probably the best take-out dessert.