Chocolate Cake in Glass

For the chocolate cake in a jar, first butter glass molds or small jars.

Beat the soft butter with a pinch of salt until fluffy. Then add the egg yolks and sugar and continue to beat until the mixture lightens. Melt the crumbled chocolate in a water bath and fold into the mixture. Now add ground hazelnuts and kirsch. Stir everything well.

Beat the egg whites until stiff and fold them carefully but well into the mixture at the end. Now put the baking bowl in the refrigerator for 1-2 hours.

Then pour the cake mixture into the ramekins (no more than two-thirds high). Place in the lowest part of the oven heated to 180 °C. After 45-55 minutes, the chocolate cakes in the jar are ready to bake. Leave to cool.

Serve the chocolate cakes in a glass with a dollop of heavy cream.

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