Chocolate-Praline Cake in a Jar Recipe

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Chocolate-Praline Cake in a Jar
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Ingredients
15
Count
Nutrition
1160
Calories
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Ingredients:

  • 8 tbsp (1 stick) unsalted butter, softened
  • 1 1/2 cups packed light brown sugar
  • 2 large eggs
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups sifted cake flour
  • 2/3 cup sour cream
  • 2/3 cup brewed coffee
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup water
  • 1/2 cup pecan halves or pieces

Directions:

  1. Preheat the oven to 350°F. Place 10 to 12 1/2-pint glass canning jars on a rimmed baking sheet, evenly arranged with space between them. (If you have a Silpat liner, place it under the jars to prevent them from sliding around.)
  2. To make the cakes, in a mixer fitted with a whisk attachment, beat the butter until smooth. Add the brown sugar and eggs and mix until fluffy, about 2 minutes. Add the vanilla, cocoa, baking soda, and salt and mix until combined. Add half of the flour, then half of the sour cream, and mix until combined. Repeat with the remaining flour and sour cream. Drizzle in the coffee and mix until smooth. The batter will be thin, like heavy cream.
  3. Pour the batter into the jars, filling them halfway. Bake until the tops of the cakes are firm to the touch, about 25 minutes.*
  4. To make the topping, melt the butter in a medium saucepan over medium heat, then add the brown sugar and 1?2 cup water and stir with a wooden spoon until the sugar is dissolved, 2 to 3 minutes. Remove the pan from the heat and stir in the powdered sugar until combined, then return to the heat and bring to a boil. Stir in the nuts.
  5. Pour the praline topping over the cakes to cover, working quickly, because the praline hardens quickly as it cools. Let the cakes cool completely if they aren't already, before screwing on jar lids.**
  6. Do-Aheads
  7. *The cakes can be made ahead, cooled, covered, and kept at room temperature for 2 days or in the refrigerator for up to 4 days.
  8. **The finished cakes will keep for up to 4 days at room temperature.
  9. Per serving: 470.0 calories, 140.0 calories from fat, 16.0g total fat, 7.0g saturated fat, 60.0mg cholesterol, 290.0mg sodium, 81.0g total carbs, 2.0g dietary fiber, 60.0g sugars, 5.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Chocolate and Vanilla by Gale Gand and Lisa Weiss. Copyright © 2006 by Gale Gand and Lisa Weiss. Published by Crown Publishing Group.All Rights Reserved. Rick Tramoto is the executive chef/partner of Tru in Chicago, one of Condé Nast Traveler's Top 50 Best Restaurants in the World in 2000. He is the 2002 James Beard Award winner for Best Chef in the Midwest. With culinary partner Gale Gand, he coauthored American Brasserie and Butter Sugar Flour Eggs. He is the author of Amuse-Bouche. Tramonto lives outside Chicago with his wife and their three sons. Gale Gand is the executive pastry chef/partner at Tru. In 2001 she received the James Beard Award for Outstanding Pastry Chef and was named top pastry chef of the year by Bon App¿t. She is also the host of the Food Network's Sweet Dreams. With culinary partner Rick Tramonto, Gand coauthored American Brasserie and Butter Sugar Flour Eggs. She is the author of Gale Gand's Just a Bite and Gale Gand's Short and Sweet. Gand lives outside Chicago with her husband and her son. Tim Turner is a nationally acclaimed food and tabletop photographer. He has been nominated five years in a row for the James Beard Award for Best Food Photography, winning in 1999 for Charlie Trotter's Desserts. His previous projects include books in the Charlie Trotter's series, The Inn at Little Washington, Jacques Pepin's Kitchen, and Amuse-Bouche. Turner lives in Chicago with his wife and three exuberant daughters. Mary Goodbody is a nationally known food writer and editor. Her most recent credits include Amuse-Bouche and Taste: Pure and Simple. She has contributed significantly to Back to the Table, The Naked Chef, How to Be a Domestic Goddess, and Alfred Portale's Twelve Seasons Cookbook, among other books. The editor of the IACP Food Forum Quarterly, she lives outside New York with her daughter.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1160.35 Kcal (4858 kJ)
Calories from fat 915.99 Kcal
% Daily Value*
Total Fat 101.78g 157%
Cholesterol 243.06mg 81%
Sodium 635.8mg 26%
Potassium 937.61mg 20%
Total Carbs 62.08g 21%
Sugars 42.77g 171%
Dietary Fiber 2.13g 9%
Protein 7.8g 16%
Vitamin C 0.3mg 0%
Vitamin A 0.9mg 31%
Iron 1.2mg 7%
Calcium 100.1mg 10%
Amount Per 100 g
Calories 480.14 Kcal (2010 kJ)
Calories from fat 379.02 Kcal
% Daily Value*
Total Fat 42.11g 157%
Cholesterol 100.57mg 81%
Sodium 263.08mg 26%
Potassium 387.97mg 20%
Total Carbs 25.69g 21%
Sugars 17.7g 171%
Dietary Fiber 0.88g 9%
Protein 3.23g 16%
Vitamin C 0.1mg 0%
Vitamin A 0.4mg 31%
Iron 0.5mg 7%
Calcium 41.4mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 31.3
    Points
  • 33
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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