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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!
I love real Key Lime Pie! It’s also amazing with raspberry sauce on the top.
Derby pie. Mmm, chocolate, pecans, bourbon.
The best dessert I’ve had was an amazing creme brulee (sp?). Still my favorite.
The best dessert that I have ever tasted was a butternut squash cheesecake souffle!
The best dessert I’ve ever had was my friend’s wedding cake – it was a decadent chocolate cake with fudge filling and cream cheese icing…wow, I’m drooling at the memory!
A Chocolate cake with ganache
without a doubt my Mom’s vanilla butternut cake!
I am totally a chocoholic, but I fell in love with Dorie Greenspan’s recipe for a French Pear Tart. It was so different and delicious, everyone was eating every last little crumb on their plates.
Best dessert is mom’s creme brulee with a broiled brown sugar crust on top.
My favorite dessert is made by an Austin artisan, called Miles of Chocolate. It’s crackly on top like a brownie, but a cross between a dense fudge and a flourless chocolate torte underneath, and must be served cold in order to eat it with a fork. Now that I live in Phoenix, I REALLY miss it. My second favorite is Sticky Toffee Pudding made by The Sticky Toffee Pudding Company, another Austin-based artisan company.