A practical dessert, easy both to store and to serve, made by pouring cake batter directly into a jar and baking it. This recipe, which can be made in single-serving portions, is ideal for those looking for a quick snack.
Beat the eggs and sugar, add the vegetable oil and milk and mix. Sift in the flour, cocoa and baking powder and add them.
Fill clean glass jars two-thirds full with the batter.
Leave the jar lids off and bake in a preheated oven until a toothpick comes out clean. Note: do not put closed jars in the oven, they may crack from the temperature difference.
Take the jars out of the oven and let them cool slightly, serve either warm or cold.
Important: Be sure to leave the jar lids open when putting them in the oven — a closed jar can crack under oven heat. Allergens: contains gluten (flour), egg, milk (milk).
Fill the jars two-thirds full rather than to the brim; since the cake rises as it bakes, overfilled jars can overflow.
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