Microwave Chocolate Cake in Jar Cooking that I propose today is a recipe from my second book: Light Jar Cooking ed. Gribaudo. A light chocolate cake baked in a jar and made with only 2 ingredients, eggs, and dark chocolate, and cooked in just 2 minutes. Despite this chocolate cake being flourless, without added sugars, milk-free, and yeast-free, it will be very soft.

If you prefer, there is also a version of the pudding with water and egg whites in jar cooking.

When I wrote the book with my light jar cooking recipes, I had to study a lot and test many recipes to be able to offer you an evolution of microwave jar cooking. I can say that this recipe thrilled me, so soft and light, velvety on the palate, perfect to enjoy for breakfast, as a snack, or as an evening treat. In my book, you will find it in the “Breakfasts and Snacks” section.

For the perfect success of this dessert, however, you must adhere to all the instructions I will give you, any small variation could result in an unsatisfactory dessert. In the photo you can see below, I haven’t added anything else but if you want you can garnish with coconut cream and berries.
This chocolate cake in jar cooking keeps for a week in the refrigerator, thanks to the vacuum seal, just be very careful to vent very, very gently, letting in air a little at a time. It will also be essential to use room temperature eggs and not to burn the chocolate while melting it in the microwave.

Don’t miss the Microwave Recipes and the Air Fryer Recipes.

If you also want to try preparing the chocolate cake in jar cooking, read the recipe below!
If you liked this recipe, you might also be interested in:

Dessert in a jar with chocolate and eggs without flour and sugar in microwave jar cooking

Difficulty: Easy
Cost: Economical
Rest time: 10 Minutes
Preparation time: 10 Minutes
Portions: 2
Cooking methods: Microwave
Cuisine: Italian

Ingredients for making a chocolate cake in a jar

2 eggs
2.1 oz 60-69% dark chocolate
1 pinch salt
2 tsps coconut cream (or fresh cream)
berries (to taste)
(or)
1 tsp erythritol
1 pinch vanilla

What you need for the chocolate cake in jar cooking

You can purchase jars suitable for microwave jar cooking, on the Decorazioni Dolci website, using the discount code WECK10.

2 Jars with thin gasket of 370 ml
2 Bowls glass
1 Bowl small glass
1 Electric whisk
1 Cutting board
1 Knife
1 Spatula (in silicone)

How to make the chocolate cake in jar cooking

Chop the chocolate with the knife and put it in the bowl.
Melt the chocolate in the microwave at a very low power, generally using 90 to 160 Watts, going in one-minute steps. Stir and continue until the chocolate is completely melted.
Meanwhile, separate the yolks from the egg whites, letting the whites fall into a bowl. Beat them with the whisk, adding the pinch of salt.
With the help of the spatula, or the whisk, mix one yolk at a time into the melted chocolate.
Add a tablespoon of egg white to the mixture, stirring vigorously to soften the chocolate. Finally, with movements from the bottom to the top, incorporate, a little at a time, all the beaten egg whites. You will obtain a foamy mixture.
Divide the mixture between the two jars*, taking care to level it, clean the edges of the jar, close, and seal. Insert one jar at a time into the microwave, setting it to half power (I use 350 watts) and start cooking for about 2 minutes, stopping when the mixture doubles in volume, almost touching the lid. Remove it from the microwave and let it rest closed for at least 10 minutes. Proceed with cooking the second jar.
After the resting time, you can decide whether to enjoy it immediately and still warm, gently pulling the gasket, or let it cool and then store it in the fridge. Thanks to the vacuum seal, it will keep for 1 week. Also in this case, for opening, it will be necessary to pull the gasket.
Garnish the cake as you like with coconut cream (or whipped cream) and red fruits. Alternatively, blend the erythritol with vanilla and use it like powdered sugar. This way, the calorie values won’t change.

Rosella’s Tips…

* During cooking, the mixture will double in volume, so be sure not to fill the jars more than halfway. If your microwave has a dark door that doesn’t allow you to see inside, to check on the cake’s cooking, you can simply open the door for a moment. Cooking times may vary depending on the chocolate’s temperature and your microwave.

White Chocolate Cake in Jar Cooking

In my assistance group, the same dessert has been made by replacing the dark chocolate with white and milk chocolate. Clearly, calorie and sugar values will vary, but it will be more appealing to children.