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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!
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
Flourless Chocolate Cakes are so yammy, great website for baking i really enjoy visiting
Cupcake Recipes-
Thanks for visiting.
-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
This looks so delicious and mouth watering. Made without flour too? This is heaven!
Matse-
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
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 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.
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
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
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