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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 favorite dessert? It’s really weird for me to say this bc anyone who knows me knows that anything chocolate peanut butter is always my face, but right now I’m thinking of this incredible strawberry cake from S Florida. The cake tasted like cheesecake or ice cream but it was just really good cake. Thanks for the chance to win, Jamie! :)
A chocolate flan my husband made once.
He used chocolate sweetened condensed milk and it was pure heaven!!!
The best dessert that I ever tasted to this day was my first dessert that I ever made by myself. It was a simply cream puff with vanilla whipped cream filling. I was 12 years old at the time and I was amazed at what I had created. It was that moment that I realized that I could make my own desserts and I’ve been making them ever since. :)
The best dessert I have ever tasted was the Tres Leches cake at a small Mexican spot near my house. To die for!!
Ironically enough, it was a flourless chocolate cake! Actually, it was a flourless chocolate lava cake with Bailey’s ice cream. We were on vacation in Mexico and the waiter referred to it as the Chocolate Surprisa. It was insanely good.
I had a divine molten lava cake at a steakhouse in the SF Bay Area. Unbelievably good!! I wish I could remember the name of the place so I could go back there and have it again…
I’ve been wanting this book. I foresee my cupboards starting to fill with lots of cute jars. Love the Weck jars here in this picture, but that size is hard to find. Guess I’ll have to break down and order them direct from Weck.
As for favorite desserts. I had a lovely Panna Cotta with fresh strawberries at a local restaurant that is now closed. (I need to find a recipe to make it myself). Buttermilk Pie at another hole-in-the-wall local restaurant is also yummy. Tiramisu, but not by Pastries by Edie. They make great things, love their Tres Leches cake, but their Tiramisu is horrendous. Oh…Tres Leches cake…yum! Ummm…how many favorite desserts was I supposed to list?
http://delightdulce.blogspot.com/2011/06/panna-cotta-with-sesame-seed-brittle.html
Theres a panna cotta recipe from one of my favorite blogs! You could do the strawberries instead of the brittle.
My favorite dessert would be a chocolate eclair!
Butterscotch pot de creme. Tastes like the crunchy carmelized top of a creme brulee.
Chocolate fondant cake in a cafe in Noosa, QLD…