I didn’t realise how close Easter is until someone told me it’s next weekend! I can’t wait! A long weekend of eating tons of chocolate and watching films non stop (this is actually a normal weekend for me, only on this occasion it’s more socially acceptable…) So here is one recipe I will be making again before the weekend, chocolate cake baked in egg shells! It’s magic, isn’t it? There is a slight coconutty taste to this cake, from the coconut flour and oil and this recipe also happens to be gluten-free, dairy-free and free from refined sugars. I felt like a kid making these. From dying the eggs, decorating the egg carton and mixing the cake batter – these are all child friendly activities that I’m sure they would enjoy! I’ve experimented in using natural dyes with generally good results, the pink, purple and yellow dyed eggs turned out beautifully…
- Use a pointed object, such as a metal skewer, to tap a hole onto the top of one of the eggs. Create a hole that is big enough for your icing bag nozzle to fit through.
- Empty the contents of the eggs into a bowl (you will be using some of it later but any leftovers should be saved for omelets!)
- Rinse the egg shells well with warm water and then soak in salted water for at least 30 minutes. To make sure they sink, fill the egg shells with water first.
- To dye the eggs, fill a bowl with warm or boiled water, 1 tbsp vinegar and your colouring of choice. For the yellow eggs, I used 1 tbsp tumeric, for the pink I used beet juice and for the purple I used blueberries. Place the eggs into the bowl, again making sure they sink by filling them with some of the liquid first, and leave for at least 1 hour. The longer you leave it, the stronger the colour.
- Once the eggs are dyed and dry, they are ready to be filled!
- 30 g / 1/4 cup coconut flour
- 20 g / 1/4 cup cocoa powder
- 1 tsp coffee granules
- 1/4 tsp bicarbonate of soda
- A pinch of salt
- 4 large free-range eggs, half of the leftover eggs from earlier
- 100 g / 1/3 cup maple syrup or honey
- 4 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- Preheat oven to 170c. Place the empty egg shells into a muffin tin, using squares of tin foil to help prop them up. (See image below)
- Mix the dry ingredients together until well combined and then add the wet ingredients, leaving the apple cider vinegar until the last moment. This is because it will react with the bicarbonate of soda and there is a short amount of time before the leavening properties it creates wear off.
- Pour the batter into an icing bag with a small nozzle (small enough to fit into the egg holes) and squeeze the batter into the egg shells until about 2/3 full.
- Bake in the oven for 20 minutes. The mixture may pour out of the egg shells and onto the tray, don't worry - this happened on a few of mine and can easily be cleaned up afterwards. They will be ready when the cake peaking out the top of the eggs is spongey and no longer gooey looking!
- When the cakes have baked, remove the tin from the oven and leave to cool completely.
- Once cooled, clean up any chocolate marks using a little water and some kitchen paper.
- To eat, simply serve the eggs as you would if they were hard boiled eggs and eat with a spoon! Enjoy :-)
If the top of your oven generates a lot of heat, I would recommend playing an empty baking sheet on the top rack to stop the egg shells from heating too much, as it can cause a slight discoloration. Such a fun way to eat cake! And it would be a fun way to serve dessert at a dinner party too. These cakes make a really great gift for Easter, especially if the recipient can’t eat gluten or dairy. I displayed them in a decorated egg carton with some shredded tissue paper inside. The top of this egg carton was decoupaged with some polka dot tissue paper and some PVA glue, then I tied it with a dotted pastel blue ribbon – oila!
What plans do you have for Easter? Do you have any traditions?