Chocolate Cake in a Jar
Only use dark chocolate for the juicy chocolate cakes, because it has a higher cocoa content. Our blood circulation in the brain is improved by cocoa and we are more efficient and concentrated. Almonds are also good for our brain because their high content of magnesium, phosphorus, vitamin E and niacin has a positive effect on our nerve cells.
If you want to serve the juicy chocolate cakes directly, you can also bake them in muffin tins. The dough makes about 12 muffins.
Melt the chopped dark chocolate over a hot water bath. Beat the butter and powdered sugar until fluffy. Separate the eggs. Gradually beat in the egg yolks and melted chocolate.
Whip the egg whites with the sugar until stiff then carefully fold into the chocolate batter. Mix the flour, ground almonds and chopped bittersweet chocolate together and fold in. Pour the batter into the glasses and bake in a preheated oven at 160°C (approximately 325°F) for 40 minutes. Remove from the oven, cover with the lids and let cool.