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Flourless Chocolate Cake

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!

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Harsha P Raman

Thursday 24th of October 2019

Hi,

I tried your recipe and it was great. I have made this for my friend who lives in a different town and I wanted to take a birthday cake for him . He is gluten intolerant and I wanted something easy to transport . So this worked out great and I love love the taste !thank you !

Jamie

Monday 28th of October 2019

So happy to hear you enjoyed the cake, Harsha! Thanks so much for stopping by and leaving your feedback! -Jamie

Ali K

Thursday 15th of March 2018

Is it safe to use Kerr mason jars for this recipe? I heard that it is unsafe to bake mason jars.

Jamie

Friday 16th of March 2018

Ali- I have never used this brand, so I am not really sure. Sorry I am not of more help. -Jamie

Lisa

Saturday 22nd of October 2016

I love Weck jars and I'm looking forward to trying this. I have the same Weck Mini Mold Jars #976, which are 5.6 oz. The recipe calls for 8 oz jars. Did you put less than 4-5 tablespoons of batter per jar? I want mine to look like your  great photos--full but not overflowing!

Jamie

Monday 24th of October 2016

Hi, Lisa! You should definitely put less than four to five tablespoons. Try three and go from there. Let me know how everything turns out!

Angel

Monday 10th of October 2016

I just tried your flourless choc cake in jars need to know it was crispy on top n like very soft inside like a jelly type  . Was it suppose to be like that or did I go wrong some where 

Jamie

Tuesday 11th of October 2016

Hi, Angel! The cake should be like a dense brownie. Maybe bake for a bit longer? Let me know the outcome if you give it another try!

Evie Metcalf

Tuesday 2nd of February 2016

This recipe looks absolutely delicious! I can't wait to give them a go... Just started a baking blog and looking at ways of creating different ideas... Your blog has given be inspiration! Thanks so much!  Evie :)

Jamie

Thursday 4th of February 2016

Thanks so much, Evie! :) -Jamie

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