Thursday, May 2, 2013

Chocolate Meltdown Cake in a Jar

















This one is for the ladies.  I, Chef Tess am doing an all out dedication with this recipe.  Mothers' Day is just around the corner and I can appreciate the fact that there are a few who don't know what to really get the woman who has it all! When in doubt, chocolate will always work. Always.  I realize also that there are amazing women who never gave birth to children of their own but have been given a "Mother's heart". These are the women who reach down and lift up all the little ones that come into their circle of influence and change lives for the better. It is to these women, and to all women everywhere that I dedicate this particular jar dessert. 

Today we're making a jar chocolate hazelnut cake dessert mix that basically makes its own chocolate fudge topping while it bakes.  You know what happens? The cake gets mixed, poured into a greased pan and then the fudge sauce mixture gets poured over the batter.  As it bakes, the fudge settles on the bottom of the pan creating this fudgy-pudding layer of warm bliss in the pan.  Upon retrieving this evil confection from the oven, the pan is inverted onto a plate. The chocolate fudge oozes all over the cake and  the plate in a delicate pool of unbelievable chocolate bliss. 

 Does it sound too good to be true? Well wait until you taste it. You will be singing praises to the Chocolate Princess-O-Glory...Chef Tess. Okay. Don't sing praises to me. Just send chocolate. 



Mom's Chocolate Hazelnut Meltdown-Cake in a Jar
Cake Ingredients:
½ cup Sugar
¼ tsp salt
1 ½ tsp Baking Soda

Pudding glaze: baggie:
¾ cup Sugar

Just a note on baking soda...


I use baking soda in this recipe to ensure a long shelf-life for the cake's leavening so it raises correctly.

Jar directions: Layer cake ingredients in a wide mouthed quart sized jar.
 Top with a baggie of the pudding glaze, lightly twisted closed.

  
Vacuum pack with an oxygen absorber. Jar should be shelf stable 2-3 years.



To Bake: Preheat oven to 350°.
Combine Cake ingredients with ½ cup water and stir until just combined. Grease an 8 inch cake pan and pour cake batter into the pan. 


In a 2 cup bowl, combine the pudding glaze ingredients with 1/3 cup boiling water. Stir until smooth. Pour the pudding glaze over the cake batter in the pan. 



Bake in center of the oven 35-40 minutes. Invert onto a 10 inch plate while cake is still warm. Serve with ice cream if desired. 



Invert onto a 10 inch plate while cake is still warm. 



Cake will be covered in a warm fudgy-pudding mixture that will thicken as it cools.


I don't know any mother on earth who would turn down a neatly wrapped case of these jars for Mother's day with a note saying:

" I love you!  You're an amazing woman! I don't know how you do all that you do and still end up half-way sane.  There are not any blue-ribbons for being a great mom. The work is sometimes very difficult.  For those emergency times when you do have a rare Mom-meltdown and you just need a little silence, some chocolate, and a spoon, use these jars! Keep up the great work. You're changing the world one child at a time.

Love...

There you go my darlings! One of the greatest men I ever knew said, "There is not one perfect way to be a good mother."  If you're anything like me, you just do your best and pray like crazy that the kids will turn out as contributing members of society (and not need too many years of therapy after you're finished with them). 

Hug your mom if she's alive. Hold on tight! Send her happiness if she isn't close. Remember her this week and always.  Have fun making some great desserts in a jar for her even if all the kids are grown up and have moved away from home! 

Always My Very Best,
Your Friend Chef Tess





8 comments:

Cameron Barrett said...

I just mixed this up, my batter was so thick I had a terrible time spreading the batter into the pan. Any suggestions? I haven't finished cooking it yet, but I am worried.

Chef Tess said...

It should look like the picture. How much water did you use for the cake batter? Hopefully you didn't confuse the frosting measurement and the cake measurement.

Anonymous said...

Just double checking, is this an eggless cake or was the mention of it overlooked. Just checking - thks!

Cookin' Cousins said...

Sorry to get back to you so late! Yes, this is an egg-less cake recipe. Thanks for the question!

Jennifer said...

For those of us without powdered butter, how much regular butter would we use and how would we adjust the liquid? Thanks!!

Anonymous said...

Followed the recipe to the "T" following 35 min. cook time. It seems the pudding part of the cake baked into the cake instead of dripping down over the cake once inverted as shown.

Chef Tess said...

Hmm. What altitude are you? Higher altitude may need to add a 2-3T more flour to the cake part if that is the case.

Anonymous said...

I am in Pa. I am going to try this again with the extra flour and see what happens. It did taste good! :)