John Myers
Chocolate Cake from Glass
The perfect chocolate cake from glass recipe with a picture and simple step-by-step instructions.
- 100 g Butter
- 100 g Block chocolate
- 100 g Sugar
- 200 g Ground almonds
- 3 Eggs
- 3 tbsp Cream
- 2 tsp Cocoa powder
- Sunflower oil
- 4 Mason jars with 250 ml content including ring and clips
- Brush the jars with sunflower oil and dust thinly with cocoa powder. Place the rubber rings to seal the jars in cold water. Preheat the oven to 160 ° C.
- Break the chocolate into pieces. Gently heat the cream in a saucepan, add chocolate and butter and let it melt over a mild heat.
- Separate the eggs. Beat the egg whites with 2 tablespoons of sugar until stiff. Mix the egg yolks with the remaining sugar. Stir the chocolate cream into the egg yolk sugar. Fold in the egg whites and almonds. Pour the batter into the glasses and bake on the middle rack in the oven for about 40 minutes. Then take the glasses out of the oven. Close hot for storage. The cakes can be kept in a cool place for at least 4 weeks. To serve, turn the cake out of the glasses when it has cooled. If you like, dust the cakes with powdered sugar.
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