Cake in a Mason Jar

Ingredients

• 3 tbsp softened butter
• 6 tbsp ground almonds
• 100 g dark chocolate
• 50 ml espresso
• 100 g butter
• 175 g sugar
• 1 tsp cinnamon powder
• 4 egg yolks
• 4 egg whites
• 200 g ground almonds
• 1 tbsp Cornstarch

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Brush jars with softened butter and dust with ground almonds. Roughly chop chocolate, melt it over a double boiler with espresso. Whisk butter with 150 g sugar and cinnamon until very fluffy. Add egg yolks and continue whisking until the mixture is light and airy. Beat egg whites until very fluffy. Add remaining sugar and beat until stiff, glossy meringue forms. First fold the butter mixture with chocolate. Then alternately fold in almonds and cornstarch with the meringue, gently incorporating each addition. Fill 3/4 full of the batter into the prepared jars and bake for about 30 minutes. Test with a toothpick; then seal the jars, place them in a boiling water bath and pasteurize at 100°C for another 30 minutes. Cool and store in a cool dark place.

3. 3.

   Serve by pouring from the jar as desired and dusting with powdered sugar.