Flourless Chocolate Cakes
For the graduation party last month we did lots of little desserts in mason jars. Here’s my absolute favorite cake recipe from the party, from the soon-to-be-released cookbook Desserts in Jars: 50 Sweet Treats that Shine. Bonus: it’s gluten free!
Flourless Chocolate Cake
Makes 12 tiny jars of cake-heaven
4 tbsp unsalted butter, plus more for greasing the jars
7 ounces of bittersweet chocolate, chopped
4 large eggs, separated
1 cup granulated sugar
confectioners’ sugar, for dusting optional
Preheat oven to 350 degrees F. Butter insides of 12 small mason jars. Over a double broiler, melt chocolate and butter together. Set aside. Let cool until it is cool enough to touch without burning you, 15 minutes or so.
Beat egg whites till stiff peaks form. Set aside. In an stand mixer combine sugar and egg yolks and beat til thick and creamy. Add 1/4 cup of warm chocolate to egg yolk mixture. Continue to mix, slowly adding rest of warm chocolate mixture until all is incorporated. Fold egg whites into chocolate mixture. Divide batter among the 12 jars, about 1/4 cup per jar. Place 2 inches apart on large baking sheet. Bake 25-30 minutes,until tops of the cakes begin to crack. Remove from oven and let cool, dusting with powdered sugar once cool. Serve warm or at room temperature.