Brownies baked inside an eggshell. This cool idea is surprisingly simple. Let’s try this no fat, low carb recipes at easter holidays. Have Fun !
Ingredients （Makes 12 ）
- 12 Egg Shells
- 100 g Egg White 100 g
- 45 g Brown Sugar 45 g ( Muscovado Sugar taste even better )
- 25 ml Unsweetened Yogurt 25 ml
- 25 g Bread Flour 25 g
- 20 g Coco Powder 20 g
Prepare the Egg Shells
1. To prepare the egg shells, carefully poke a small hole at the bottom of each egg, using a pin will do. Once you have poked a tiny hole, peel back the edges of the hole to expand it a bit. The holes need to be large enough to fit the tip of a piping bag inside.
2. Turn the egg upside-down and dump out the contents. Don’t shake if you want to seperate the whites and yolks. Once all the egg whites comes out, shake a bit and the yolk will dump out easily.
3. Rinse the insides of the eggs out thoroughly over the sink. Then, immerse them in saltwater and cooked for 10 minutes. Lay the eggs hole side down on a paper towel to dry. If you do not use them immediately, keep in refrigerator.
Preparation the cake mold
- Cut aluminium foil to 8 x 8 cm 12 pcs. Crumbled the foil and place them in a muffin tin. Place the egg onto the foil to keep them centered.
- Prepare a pastry bag with pastry tube and cut off one of the corners, as this will make it easier to fill the eggshells with brownie mix.
1. Add cold egg whites into a big bowl. Beat the egg whites with electric mixer. After a few minutes of whipping, the egg whites are getting foamy and opaque, add sugar in 3 batches, until the egg white you turn your whisk upside down, the peaks will hold and the ridges are more distinct, but the tips fold back on themselves.
2. Fold in unsweetend yogurt with rubber spatula until mixed well.
3. Sift in the bread flour and cocoa powder into the batter by 2 batches. With the blade of your spatula, slice straight down through the middle of the egg whites until you hit the bottom of the bowl. Scrape your spatula along the curve of the bowl, gently scooping up the batter and egg whites. Fold them over on top of the remaining egg whites. Turn the bowl with your other hand and repeat: slice down through the middle, scoop from the bottom of the bowl, and fold over on top. Repeat this folding motion until the flour has been completely incorporated into the egg whites.
4. Preheat oven to 170ºC
5. Pour the brownie mix into a pastry bag. Slowly add the brownie mix to each eggshell, filling them up 1/3 of the way. If you hold the eggshell up to a light, you’ll be able to see how much you’ve filled.
6. Tap the muffin tin on the table 1 or 2 times. Bake 160ºC for 20 minutes. If the cake overflow out of the egg during baking. It looks ugly right after baking, but just remove the excess cake and clean the shell with a damp towel. Let cool, crack, and eat!