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!
This post may contain affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
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.
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!
Fall is my favorite season and my favorite dessert goes right along with it. Pumpkin bread pudding with caramel sauce!
Olallieberry pie with vanilla bean ice cream!
That sounds wonderful. Thanks for stopping by.
-Jamie
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
My favorite dessert is fresh lemon cupcakes with a fresh lemon buttercream garnished with a little sugared lemon zest. I tweeked a basic recipe and added my own touches…they are delish!!!
So glad they were a success! Thanks for stopping by.
-Jamie
Best dessert?? So hard to answer. But I think those made with lots of love are best, like my friend’s lemon semi-freddo that she made my daughter for her birthday, or the lime buttermilk panna cotta made by a friend for her husband’s 50th birthday dinner party. Guess the trend for me is citrus!
I love citrus desserts too, thanks for stopping by.
-Jamie
Favorite recipe is one my mom and I got from a chef in Florida. It’s a flourless chocolate espresso torte it’s so good!!!! It’s our go to dessert. :0)
Sounds wonderful, thanks for stopping by.
-Jamie
My absolute favorite dessert is My TIRAMISU! So lite, airy and delicious. It takes quite a while to prepare but well worth the effort. My question is 4 or 5 tbsp of mixture in an 8 ounce glass? It dosen’t seem like much batter. In the link for the jars the largest jar is 5.6 ounces. I’m confused. Thank you.
My favorite dessert was my grandmother’s icebox cake. It was an angel food cake, layered with chocolate pudding in a spring mold. After properly setting up, it was served with heaping spoonsful of whipping cream. Incredible. My mother hoards the recipe and inserts red herrings into the recipes she does share with us. The results are less than satisfactory.
Your grandmother’s icebox cake sounds wonderful. Thanks so much for stopping by.
-Jamie
My mother’s old fashion fudge… Hands down ..the very best! Miss that every year now.
Old fashioned fudge is the best! Thanks for stopping by.
-Jamie
This looks so delicious and mouth watering. Made without flour too? This is heaven!
Matse-
Thanks so much for stopping by!
-Jamie
I made this today – it was wonderful! This was the first time I had made a ‘flourless’ cake, and I was skeptical that the texture would be similar to a ‘flour’ cake. I was pleasantly surprised that the texture is very similar to a cake made with flour – very decadent! Thanks for this great recipe.
Claire-
I’m so glad you had success with the recipe. Thanks for stopping by.
-Jamie
Flourless Chocolate Cakes are so yammy, great website for baking i really enjoy visiting
Cupcake Recipes-
Thanks for visiting.
-Jamie
Hi, is it possible to prep these in advance into the jars, refridgerate and cook before serving? Or suggestions how to warm up before serving? Hoping to bake these tonight :) Thanks!
Hannah-
I would recommend mixing these just before baking. I hope this helps.
-Jamie
Has anyone tried to adapt this to sugar free by substituting Stevia?
Adorable. Delicious. I must make these li’l cuties!
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 :)
Thanks so much, Evie! :)
-Jamie
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
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!
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!
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!
Is it safe to use Kerr mason jars for this recipe? I heard that it is unsafe to bake mason jars.
Ali-
I have never used this brand, so I am not really sure. Sorry I am not of more help.
-Jamie
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 !
So happy to hear you enjoyed the cake, Harsha! Thanks so much for stopping by and leaving your feedback!
-Jamie