Chocolate Cake Baked In Coloured Egg Shells
This Community Recipe was uploaded by the user wizmikal.
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Cake baked in egg shells. A fun recipe idea for kids, and makes for some cute little gifts!
- 60 ml milk
- 1 tsp vanilla extract
- 100 g plain flour
- 1 tsp baking powder
- 120 g unsalted butter
- 1 tbsp vinegar (for each dye you use)
- 120 g caster sugar
- 1 cup hot water (for each dye you use)
- 60 g dark chocolate
- 10 white eggs
- 2 eggs (taken from 2 empty shells)
- various food colouring (I used powdered food due as it worked best)
- 20 g cocoa powder
Prepare The Egg Shells
Poke a small hole in the base of each egg (I used a corkscrew). Then widen the hole by carefully peeling back the shell with your fingers.
Using the back if a spoon to break up the egg yolk inside the egg, turn out the contents of the egg into a bowl, keeping 2 for the cake batter. (For the remaining eggs you could make a carbonara, Spanish omelette, or a massive batch of French toast!!)
Wash out each shell with cold water, then place all the shells in a large bowl of warm salty water for 30mins.
Dye The Shells
After 30 minutes in the salty water, rinse out the shells again. Take a cup and fill it with boiling water, add 1tbsp of vinegar and a generous sprinkling of the food dye. Once you're happy with the colour, place the shells into the dyed water. I left mine for a minute or so, but leave them for longer if you want a deeper colour.
Remove from the cup, rinse in cold water and leave to dry in an egg box, hole gavin downwards.
Cake Batter Part One
Cream together the butter (at room temp) and the sugar until pale and fluffy. Beat in the 2 eggs and the vanilla.
Cake Batter Part Two
Mix in the flour, cocoa powder and baking powder into the egg/butter mixture.
Add The Melted Chocolate
Break the dark chocolate into a separate small bowl and add the milk. Microwave for 30 second intervals, stirring in between, until completely melted. Leave to cool slightly before adding to the cake mixture.
Pipe The Mixture
Scoop the cake batter into a piping bag, using a medium round tip... Or just cut off the end like me! :)
Pipe the mixture into the shells so it fills about 3/4 of the shell. The cake may rise and overflow, but that's much easier to fix than having not enough cake to fill it out.
Place the eggs in a cupcake tin, surrounding them in aluminium foil to keep upright. Cover the whole tray with foil and bake for approx 25 minutes at 170C.
After about 15 minutes I took them out to break off any overflowing cake batter before they baked completely, then put them back in the oven for the remaining 10 mins.
Once baked, leave to cool then serve.
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