Chocolate cakes in jar
- Energy Kcal 213
- Carbohydrates g 17.9
- of which sugars g 15.7
- Protein g 2.4
- Fats g 14.7
- of which saturated fat g 8.42
- Fiber g 1.6
- Cholesterol mg 54
- Sodium mg 97
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 25 min
- Makes: 10 pieces
- Cost: Low
PRESENTATION
Chocolate cake in a jar is giving Emilia-Romagna’s classic sweets a fresh twist. And you know what? It’s catching on for all the right reasons. La vasocottura, this super cool Italian method of cooking inside a jar, really changes how flavors and aromas blend together. Seriously, each bite of this jar cake recipe offers a moist and incredibly tender texture that's hard to find in a regular cake.
This idea comes from torta tenerina, a rich chocolate dessert popular around Ferrara, but it’s got a fun spin. Instead of one big cake, you get little mason jar chocolate cake portions. Perfect for sharing, or if you want sweet surprises. Pretty simple, right? Making them gluten-free is just a bonus. And the whipped cream and fresh raspberries? So so good. Each jar feels like a mini celebration.
They’re perfect for special occasions—think Valentine’s Day or whenever you want a dessert that feels more personal. When you crave something that's not only tasty but quick, this chocolate cake in a jar really shines. The jars keep everything moist and rich, so you get that fresh-baked vibe even if you make them ahead. You can speed up the process with a microwave—kinda like those trendy single-serving cake cups but with an Italian twist.
And here's the thing, these are fantastic when you need a portable dessert recipe or something a bit different. Folks in Emilia-Romagna love tweaking the fillings or adding personal touches—maybe a splash of liqueur or a sprinkle of nuts. It makes this recipe perfect for experimenting.
Compared to traditional cakes, these are easier to serve and store, and honestly, they’re just more fun to eat. Whether you’re looking for an easy treat or something special for a date night, this jar cake recipe makes dessert simple, soft, and delicious. With all those flavors locked in, it’s a sweet idea you'll want to try more than once. For sure.
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INGREDIENTS
- Ingredients for 10 80 ml jars
- Dark chocolate 3.5 oz (100 g)
- Butter 2 oz (60 g)
- Sugar 75
- Eggs 2 oz (55 g) - (about 1 medium)
- Potato starch 1.7 tbsp (25 g)
- Baking powder ½ tsp (2 g)
- Fine salt 1 pinch
- For decoration
- Fresh liquid cream to taste
- Raspberries to taste
How to prepare Chocolate cakes in jar
To prepare the chocolate cakes in jars, start by taking all the fridge ingredients out so they can acclimate. Then sift potato starch, baking powder 1, and salt 2 into a sieve. Mix and set aside 3.
Chop the chocolate 4 and let it melt in a double boiler, stirring occasionally so it doesn't burn 5. Once it's melted, turn off the heat and add the butter in pieces and mix 6
until completely dissolved. Set the double boiler aside and proceed with the rest of the batter 7. In a larger bowl, pour in the eggs and then the sugar 8. Beat for a couple of minutes with a whisk, just enough to lighten the mixture 9
and then add the melted chocolate 10. Mix well and finally add the dry mix 11, making sure no lumps form 12.
Fill about 10 jars with an 80 ml capacity, do not butter them to allow for layering 13. Close the jars with the gasket 14 and then with the clips to ensure they are sealed 15.
Bake in a preheated static oven at 320°F for about 25 minutes. At the end of cooking, let the jars cool completely outside the oven before opening them; to open them, unclip the seals while keeping one hand on the lid, then pull the tab with the other hand and remove the lid. Decorate your chocolate cakes in jars 16. We chose to whip some unsweetened cream. Then, simply spoon it to form a small quenelle 17 and finally garnish with 1 raspberry per jar (perhaps halved if you prefer). Your chocolate cakes in jars are ready: enjoy your sweet indulgence 18!