Fudgy Flourless Chocolate Cake In A Jar
- 1 stick of butter 1/2 cup
- 8 oz semi-sweet chocolate
- ⅓ cup white sugar
- 1 ⁄3 cup brown sugar
- ¼ tsp kosher salt
- 3 eggs
- 1 egg yolk
- 1 teaspoon baking powder
- 2 tbsp of malted drink powder dissolved in 3 tbsp water OR ¼ cup of strongly brewed coffee
- 3 tbsp ground almonds
- ⅓ cup chopped pecans toasted
- Whipped cream for serving
Preheat oven to 350°F.
Place butter and chocolate in a microwave-proof large bowl and heat in 1 minute intervals to melt it.
Add the sugars, salt and whisk to combine.
Add eggs, baking powder, malt drink (or coffee), almond flour, and pecans, and stir well to combine.
Generously butter 5 half pint mason jars. Divide the batter into these jars. These can be baked immediately, or close the jars and place them in the fridge to chill (or in the freezer for up to a month).
Bake in preheated oven for 15 minutes until they rise in the jar and there's a crack in the center. Will take about 35 minutes for the chilled cakes (longer if frozen).
Remove from the oven. These can be eaten slightly warm (with a more molten center) or chilled (a fudgy center). Serve with whipped cream and strawberries. Enjoy!