Chocolate Cakes in a Jar
Category: Desserts
Servings: 10
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Dark chocolate | 100g |
| Butter | 60g |
| Sugar | 75g |
| Eggs | 55g |
| Potato starch | 25g |
| Baking powder | 2g |
| Salt | 1 pinch |
| Fresh cream (liquid) | q.b. |
| Raspberries | q.b. |
Instructions
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Prepare the ingredients: Begin by removing all refrigerated ingredients to allow them to reach room temperature. This ensures even mixing when incorporated into the batter.
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Sift the dry ingredients: Sift the potato starch and baking powder through a fine strainer into a bowl. Once sifted, mix them together and set aside for later use.
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Melt the chocolate: Chop the dark chocolate into small pieces and place it in a heatproof bowl. Set this bowl over a pot of simmering water (double-boiler method). Stir occasionally until the chocolate has fully melted. Once melted, remove the bowl from the heat and add the butter in small pieces. Stir until the butter has fully melted and incorporated with the chocolate. Set this mixture aside to cool.
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Prepare the wet ingredients: In a larger mixing bowl, whisk together the eggs and sugar. Whisk for about 2 minutes, or until the mixture becomes pale and slightly thickens.
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Combine the wet and dry mixtures: Add the cooled chocolate and butter mixture to the egg and sugar blend. Stir well to combine.
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Add the dry ingredients: Gradually fold in the sifted potato starch and baking powder mix into the wet ingredients. Stir gently until all ingredients are fully combined, ensuring a smooth batter.
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Fill the jars: Prepare approximately 10 small jars (80ml capacity) and fill each one with the batter, stopping about 2/3 of the way up to allow for rising. Do not grease the jars as this will help with the layering of the batter and give the cakes a better texture.
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Seal the jars: Close the jars with their lids securely, ensuring they are well sealed.
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Bake: Preheat the oven to 160°C (320°F) in static mode. Bake the jars for around 25 minutes. To check if they are done, insert a toothpick into the center of one of the cakes; it should come out clean or with only a few moist crumbs.
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Cool the cakes: Once the cakes are done baking, remove them from the oven and allow them to cool completely in the jars before opening. When opening the jars, carefully unhook the seals while holding the lid with one hand, and gently pull the tab to remove the lid.
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Decorate and serve: For a delightful finish, top each cake with freshly whipped cream (without sugar). Using a spoon, form a small quenelle of whipped cream and place it gently on top of each cake. Add a few fresh raspberries for a pop of color and flavor, if desired.
Tips & Variations
- Whipped Cream Option: You can flavor the whipped cream with a hint of vanilla or a bit of sugar, depending on your preference.
- Fruit Topping: Instead of raspberries, feel free to use other berries or even a drizzle of melted chocolate on top.
- Storage: These individual cakes can be stored in the jar for up to 2-3 days, kept in a cool, dry place. Alternatively, they can be refrigerated for longer freshness.
These Chocolate Cakes in a Jar make for a decadent treat, whether for a family gathering or an afternoon snack. The beauty of using jars is that they offer a rustic presentation and ensure that each portion is perfectly baked.
