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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 homemade cinnamon buns with a buttery butterscotch whiskey sauce are mind blowing! I bet I could get them in a jar!
Great idea!
-Jamie
Olallieberry pie with vanilla bean ice cream!
That sounds wonderful. Thanks for stopping by.
-Jamie
Fall is my favorite season and my favorite dessert goes right along with it. Pumpkin bread pudding with caramel sauce!
Oh, how does one choose a favorite dessert? Anything chocolate but lemon bars and key lime pie are at the top also. I’m a dessert addict but have never made flourless chocolate cake. It’s on my list to try!
Best dessert is a toss up between my wedding cake with fondant and sugar coated champagne grapes or ginger spice cookies. Both made by one of my aunts.
The best dessert I’ve ever had was the sweet and salty chocolate cake from Baked bakery. So delicious!!
My all time fav dessert is creme brûlée. I have never tasted one I didn’t enjoy.
One of the most memorable desserts I’ve had was a tall, thick slice of a flourless torte from a small, Italian restaurant I ate at years ago. I’ve even dreamed about it because its rich flavor and dense texture made it a rare moment of decadence. Also can’t wait to try your recipe!
Best dessert ever…hmm…that is a real tough one! Crème brûleé? Brownies with ice cream? My most memorable one for sure was homemade raspberry sorbet made with freshly picked raspberries in Alsace, France when I was 16.
The best dessert I’ve had is the Bread Pudding with Hot Whiskey Sauce in New Orleans, LA. My husband and I were staying at the Hyatt Regency and we ate at the restaurant in their open courtyard area. Wherever we have traveled, I will try the bread pudding and none have come close to what I ate at the Regency. It was cut like a slice of pie and it was very dense.